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Pumpkin soup

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Pumpkin soup



  1. Peel the onion and the Pumpkin, cut into dice, brown in a cooker in 20g of slightly salted butter and some pinches of Breizh curry.
  2. Once slightly roasted, cover of whipping cream and 1L of milk and slow cook for 30 minutes.
  3. Meanwhile, boil the milk left with 5 g of Breizh curry. Warm up and emulsify with a blender to get a light mousse (like a cappuccino).
  4. Mix the vegetables to get a soup, adjust the seasoning and serve. Add the curry mousse and a dash of oil.
  Our tip: As a topping, you can add a curry touch on top of it.

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