Pumpkin Soup, Seasonal Mushrooms and Truffle

Name: Pumpkin Soup, Seasonal Mushrooms and Truffle
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 2 portions
Ingredients: 15 g golden linseeds; 10 g rapeseed oil; 500 g water; 300 g pumpkin; 2 pinches coarse salt flakes; 1 banana shallot; 20 g rapeseed oil; 10 g fresh root ginger; 10 g garlic; 150 g liquid vegetable stock; 3 g coarse salt flakes; 120 g mixed fresh mushrooms; 20 g rapeseed oil; 20 g unsalted butter; 15 g sherry vinegar

4.5 (2 évaluations )

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Niveau moyen

Temps de préparation 10min

Temps total 1h 25min

Nombre de portions 2 portions

Ingrédients

15 g golden linseeds
10 g rapeseed oil

500 g water
300 g pumpkin, peeled, diced (4 cm)
2 pinches coarse salt flakes
1 banana shallot, halved
20 g rapeseed oil
10 g fresh root ginger, peeled, cut in round slices (2 mm)
10 g garlic (approx. 2 cloves)
150 g liquid vegetable stock
3 g coarse salt flakes

120 g mixed fresh mushrooms
20 g rapeseed oil
20 g unsalted butter, diced
15 g sherry vinegar
black truffle, fresh, for grating (optionnel)
ou cooked chestnuts, peeled, for grating (optionnel)

Infos nut.: par 1 portion
Calories: 1756.4 kJ / 419.8 kcal
Protides: 6 g
Glucides: 21.6 g
Lipides: 36.7 g
Graisses saturées: 7.5 g
Fibre: 4.6 g
Sodium: 763.6 mg