Pumpkin and Pistachio Soup with Lemongrass
- small red chile peppers
- 3 tablespoons sugar
- 150 grams Californian Shelled pistachio
- 1 piece (About 750 grams) Pumpkin
- 2 shallots
- 2 stalks Lemongrass (From the Asia market)
- 1 tablespoon butter
- 400 milliliters vegetable stock (jarred)
- White freshly ground pepper
- 1 pinch ground cloves
- 150 grams Crème fraiche
- Fresh cilantro
- Pumpkin seed oil
Core the chili peppers and chop very finely. Melt the sugar in a small pan and caramelize until light brown. Stir in the chili peppers and pistachios. Remove and let cool on a piece of aluminum foil. Brush with a little oil.
Peel the squash and cut into cubes. Peel and chop the shallot. Flatten the lemongrass with a broad knife back and cut into pieces. Heat the butter in a large saucepan. Sauté the shallots and lemongrass. Add the pumpkin and sauté. Deglaze with the vegetable stock and season to taste. Cover and simmer for about 20 minutes.
Remove the lemongrass. Puree the pumpkin and add the meat to the sauce. Refine the soup with crème fraîche and serve in deep bowls with cilantro. Arrange the caramelized pistachios it. Drizzle with oil and serve.