Pumpkin soup with caramelized pear cubes

47 min
- Preparation 40 min
- Cooking 7 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

For the soup:
800 g Hokkaido pumpkin
250 g Potatoes
100 g Carrots
100 g Onions
30 g Butter
1 Garlic
10 g Ginger
1 Chili
1.5 l Vegetable stock
1 Can Coconut milk
Salt
Pepper
Nutmeg
For the pear cubes:
2 Pears
3 tbsp. Orange juice
50 g Butter
3 tbsp. Sugar

Preparation

Step 1

Remove the seeds from the pumpkin, peel and chop the potatoes, carrots, onions and garlic. Lightly braise the onions in butter, add the garlic. Briefly sauté the pumpkin, potatoes and carrots. Grate the ginger and add to the pot. Add the chili and fill the pot with vegetable stock. Cook in the pressure cooker on level 2 for 7 minutes, (in a conventional pot the cooking time is 20 minutes) and then steam.

For the soup:

g Hokkaido pumpkin

g Potatoes

g Carrots

g Onions

g Butter

Garlic

g Ginger

Chili

l Vegetable stock

Step 2

Meanwhile, peel and core the pears and cut into wedges. Melt the butter in a frying pan, stir in the sugar and let it caramelize slightly. Add the orange juice and pears and simmer for 20 minutes until the pears are soft.

For the pear cubes:

Pears

tbsp. Orange juice

g Butter

tbsp. Sugar

Step 3

Puree the soup with the blender, stir in the coconut milk, season with freshly ground salt and pepper. A pinch of nutmeg gives the soup an additional special flavor.

Can Coconut milk

Salt

Pepper

Nutmeg

Step 4

Serve the pumpkin soup with the caramelized pears.