Pumpkin soup
Ingredients:
- 1 Pumpkin;
- 1 onion;
- 2L milk;
- 1 local or bio sunflower oil;
- 500 g whipping cream.
- 5 g Breton Curry Terre Exotique
Steps:
- 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.
- Once slightly roasted, cover of whipping cream and 1L of milk and slow cook for 30 minutes.
- 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).
- Mix the vegetables to get a soup, adjust the seasoning and serve. Add the curry mousse and a dash of oil.