Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Styrian pumpkin soup
A creamy pumpkin soup for cold days by Gerhard Fuchs – refined with cream and spices, but beware: less is more!
Cooking time: 50 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | piece(s) | shallots |
| 1 | tablespoon(s) | garlic cloves |
| 40 | g | butter |
| 200 | g | hokkaido pumpkin |
| 200 | ml | white wine |
| 600 | ml | light stock (poultry stock, celery stock) |
| 1 | dash | cream |
| some | curry | |
| salt | ||
| cayennepepper | ||
| nutmeg | ||
- Slice the shallots and sauté together with the garlic cloves in the butter until translucent. Dice the Hokkaido pumpkin and add to the pan.
- Season with salt, nutmeg, a little curry and cayenne pepper and deglaze with white wine. Allow to simmer completely and pour in the stock.
- When the pumpkin is soft, add a dash of cream, blend and pass through a fine sieve.
- If you prefer a stronger flavor, fry some smoked bacon in the soup base.
Tip:
Be careful with spices and cream! Do not use too many different spices, otherwise the flavors will overlap! Never reduce the cream – it makes the soup sticky and sweet.
Falstaff Wine-Tip
Medium yellow-green, fine mousse. Delicate peach nuances, some orange zest, meadow herbs, a touch of dark minerality, passion fruit in the background. Juicy, fruity, with...
Kamptal, Austria
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