Pumpkin and Pistachio Soup with Lemongrass

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Pumpkin and Pistachio Soup with Lemongrass
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
703
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories703 kcal(33 %)
Protein14.3 g(15 %)
Fat65 g(56 %)
Carbohydrates17 g(11 %)

Ingredients

for
4
Ingredients
small red Chile pepper
3 tablespoons
150 grams
Californian Shelled pistachio
1 piece
(About 750 grams) Pumpkin
2
2 sprigs
Lemongrass (From the Asia market)
1 tablespoon
400 milliliters
1 pinch
ground Cloves
150 grams
Fresh Cilantro
Additional:

Preparation steps

1.

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.

2.

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.

3.

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.