Secure payment
Visa - Transfer - Paypal
Free shipping costs
from 149€ in Europe
Declining prices
promotion to quantity
Customer service
+33 (0)7 68 20 84 20
Vanilla pumpkin soup and its journey through the pepper plantations

Vanilla pumpkin soup and its journey through the pepper plantations

Easy - 20 Min

  • Dish type: Salty
  • Difficulty: Easy
  • Preparation time: 20 min
  • Cooking time: 45 min

This vanilla pumpkin soup and its journey through the pepper plantations is very easy to make. Vanilla will give a special character to your soup or classic pumpkin soup. Vanilla brings a subtle and delicate note, but really present and which will pleasantly surprise your guests. The combination of several peppers allows you to play on the spiciness or fruity aroma depending on the dosage. To make this type of velvety, a hand blender is perfect, but if you don't have one, you can also use a blender, blender or food processor.

If you have more time, don't hesitate to let the vanilla infuse longer, the recipe will be even more flavoured. The vanilla I recommend for this type of recipe is Bourbon Gold vanilla from Madagascar. As far as oil is concerned, any vegetable oil can be suitable, but I recommend olive oil if possible, whose flavour blends particularly well with vanilla. You can also add a drizzle of walnut oil to the service, which will bring an autumnal flavour to the whole. Let your desires speak for themselves!

Ingredients

750 g pumpkin, peeled and diced

1 onion, cut into strips

20 cl of liquid cream

1 vanilla bean

1 pinch of nutmeg powder

75 cl water

A dash of oil

5g pepper from different origins - combination of several flavours


Used product(s) :

Nutmeg Powder - Indonesia

Java Long Pepper - Indonesia

Black pepper - East Timor

Bourbon Gold Vanilla Pods +14cm - Madagascar

Aboriginal Tasmanian Pepper - Australia

Voatsiperifery Red Wild Pepper - Madagascar

Pink Berry Pearls - Madagascar

Products of the recipe

Nutmeg Powder - Indonesia

Quantity :

Price : 3,80 €tax incl.

Java Long Pepper - Indonesia

Quantity :

Price : 4,60 €tax incl.

Black pepper - East Timor

Quantity :

Price : 2,55 €tax incl.

Out of stock Bourbon Gold Vanilla Pods +14cm - Madagascar

Quantity :

Price : 29,90 €tax incl.

Aboriginal Tasmanian Pepper - Australia

Quantity :

Price : 6,90 €tax incl.

Voatsiperifery Red Wild Pepper - Madagascar

Quantity :

Price : 4,95 €tax incl.

Pink Berry Pearls - Madagascar

Quantity :

Price : 4,90 €tax incl.

Preparation

Heat the oil in a saucepan and fry the onion in it for about 5 minutes to make it just transparent.

Add the pumpkin cubes to the casserole and cover with water.

Bring to a boil, then lower the heat, cover and simmer for about 45 minutes.

Meanwhile, split the vanilla and scrape the seeds with the back of a knife.

In a second saucepan, bring the liquid cream with the vanilla and its seeds to a boil.

Once the boil is reached, cut off the heat, cover and leave to infuse out of the heat until the pumpkin is cooked.

Set aside 4 tablespoons of vanilla liquid cream, and add the rest to the pumpkin pot and mix.

Season with salt, add the nutmeg and your combination of exceptional pepper. The suggestion is simply exceptional.
This is the final aromatic note of your velvety, take care to prepare your own exotic blend.

Adjust the seasoning if necessary.

Serve by decorating each plate with a whirlwind of vanilla liquid cream.