Vegan Pumpkin Consommé 🌱

Soups – that’s the brief of the 20th Foodie Challenge hosted by Foodblogs Schweiz. I went for a clear consommĂ© featuring pumpkin. Orange and ginger add a warm fall flavor. What’s your favorite soup?

Soup: Steam peeled butternut squash, shallot, garlic, ginger and orange peel with some white wine and water. Don’t forget to season with salt. Once tender, mash and strain through a cheesecloth. Et voilĂ  – there’s your consommĂ©.

Mash: Finely blend the leftover solids from the consommé.

Pearls: Mix 0,5 ml mash with 0,5 ml soy cream and 2 g agar agar. Bring to a boil and simmer for 2-3 minutes. Transfer to a pearl mold and allow to set in the fridge.

Chips and powder: Finely slice peeled butternut squash with a mandoline. Dry at 80°C for a couple of hours. Set the beautiful chips aside and powder the less beautiful ones.

Seeds: Roast and finely chop pumpkin seeds.

Assembly: Pour consommé into a plate. Around the soup, one a circle of mash, arrange the garnish: a chip, small circles of pumpkin, powder, seeds and pearls as well as chrysanthemum blossom and cress leaves.

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