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Ingredients
Pumpkin Soup with Puff Pastry
- Ingredients
- 4 plates Puff pastry dough (about 300 grams, frozen)
- 1 egg yolk
- 1 Tbsp Sesame seeds
- 2 Tbsps olive oil
- 400 grams Pumpkin (peeled and diced)
- 1 shallot
- 1 garlic clove
- 1 tsp ginger (freshly grated)
- salt
- Red pepper flakes
- 1 Tbsp Curry powder
- 150 grams Coconut milk
- 1 Tbsp Thai basil (chopped)
Thaw puff pastry.
Peel shallot and garlic, chop finely. Heat oil in a pan and saute shallot and garlic until translucent. Add ginger, curry powder and pumpkin, saute briefly. Deglaze pan with broth. Add coconut milk and simmer, covered, for about 20 minutes, stirring occasionally. Puree soup. Add thai basil and season with salt and pepper flakes.
Roll out puff pastry on lightly floured surface. Cut out 4 circles, slightly larger than soup bowls. Whisk egg yolks. Pour soup into bowls. Cover bowls with puff pastry circles, press gently, brush with egg yolk and sprinkle with sesame seeds. Bake in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes. Bake until golden brown. Take out the bowls, garnish with Thai basil and serve.
(Percentage of daily recommendation)
| Calorie | 1,330 cal. | (63 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 104 g | (90 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |