VELVETY PUMPKIN SOUP
Number Of Ingredients 11
Steps:
- 1. Make a tasty pumpkin soup (onions, carrots, pumpkin, chicken stock)
- 2. Add the foie gras cut in cubes and blend until smooth, add some extra chicken stock to have the right texture
- 3. Sprinkle some olive oil over the cleaned sepia and grill shortly on both sides in a pan, cut in cubes and marinate with some paprika powder, cut the chicory and the parsley leafs in julienne, and mix with the sepia, season with some white balsamico vinegar
- 4. Cut the brioche in slices and into rounds with a cutting ring, toast in butter and cover with a slice a cooked beetroot (supermarket) and top with a slice of Beaufort cheese(or any other hard cheese: cheddar etc) and toast until the cheese slightly melts
- 5. Plating: poor some soup in a bowl and put some of the sepia/chicory/parsley mixture on top
- 6. Serve the cheese brioche on the side
VELVETY PUMPKIN & BLACK BEAN SOUP
This is an autumn must. This soup is rich in flavour and aroma. This recipe is for 2 people but can easily be increased to suit your needs.
Provided by SEvans
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a soup pot over medium high heat. Sauté your onions and cabbage with a pinch of salt to "sweat" the vegetables. You don't want to brown the vegetables - just cook them until they are soft and onions are opaque - approximately 10 minutes.
- Add broth, tomatoes, black beans and pumpkin puree. Bring to a boil and reduce heat to medium low to simmer for 10 minutes or so.
- Stir in cream, curry, cumin, cayenne and salt to taste. Simmer an additional 10 minutes and serve.
Nutrition Facts : Calories 412.9, Fat 29.8, SaturatedFat 14.9, Cholesterol 81.5, Sodium 181.8, Carbohydrate 33.3, Fiber 8, Sugar 8.2, Protein 8.6
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