Cappuccino of endive soup with roasted pumpkin

Name: Cappuccino of endive soup with roasted pumpkin
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: Ingredients for endive velouté:; 50 g butter; 200 g onion; 600 g endive; 1 starchy potato; 1 l or more vegetable broth, depending on the thickness you prefer; Ingredients for pumpkin:; 50 g butternut squash per person; 15 g oil; 10 g sugar; 10 drops of Tabasco; Pepper and salt; Ingredients for curry cream:; 100 ml cream; 1 tsp curry powder; 0.5 tsp smoked paprika powder; 2 tbsp capers; 100 ml corn oil

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30min

•

Easy

Do you want to try making endive soup with pumpkin yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

Ingredients for endive velouté:
50 g butter
200 g onion
600 g endive
1 starchy potato
1 l or more vegetable broth, depending on the thickness you prefer

Ingredients for pumpkin:
50 g butternut squash per person
15 g oil
10 g sugar
10 drops of Tabasco
Pepper and salt

Ingredients for curry cream:
100 ml cream
1 tsp curry powder
0.5 tsp smoked paprika powder

2 tbsp capers
100 ml corn oil

Ingredients for endive velouté:
50 g butter
200 g onion
600 g endive
1 starchy potato
1 l or more vegetable broth, depending on the thickness you prefer

Ingredients for pumpkin:
50 g butternut squash per person
15 g oil
10 g sugar
10 drops of Tabasco
Pepper and salt

Ingredients for curry cream:
100 ml cream
1 tsp curry powder
0.5 tsp smoked paprika powder

2 tbsp capers
100 ml corn oil

Preparation method

How do you make this?

Preparation of endive velouté: Peel the onion, finely chop and sauté in the butter. Finely chop the endive and let it sweat for 10 minutes. Add the spices and potato in pieces and deglaze with broth.

Let it simmer gently for 15 minutes, blend and strain. Taste and season with pepper and salt if necessary.

Preparation of pumpkin:

Peel and cut the butternut into cubes of 1 cm thick, mix the cubes well with the rest of the ingredients. Place the cubes on a baking sheet lined with baking paper. Grill for 20-25 minutes until nicely roasted.

Preparation of curry cream & capers:

Put the cream and spices in a jar with a lid and shake until it thickens a bit.

Pat the capers dry and fry them in a layer of corn oil, once they open and are nice and crispy, place them on a kitchen paper. Mix the cream with the curry and paprika powder.

Make sure the soup and pumpkin are warm. Divide the pumpkin into glasses, serve the soup on top. Spoon a little curry cream over it and sprinkle with the fried capers.

Serve at the table and serve the soup to each guest at the table, it's an extra touch to make it fancy.

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