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Risso pumpkin soup with truffle foam

Indulge your guests with this unique combination of creamy truffle foam and velvety pumpkin soup, perfect for celebrating autumn in a delicious way.

Ingredients

Truffle tapenade
Speculaas spices
1units.itemstray of mushrooms
Risso Chanty Duo vegan
Pumpkin seeds
1lWater

Rosemary
Thyme
2units.itemsVegetable stock
2units.itemsOnions
1units.itemsbutternut squash
2units.itemsGarlic cloves

Preparation

  1. Halve the mushrooms and bring to a near boil together with the water.
  2. Reduce and strain the mushrooms.
  3. Season with truffle tapenade.
  4. Add the reduction to the Risso Chanty® Duo Vegan.
  5. Put in a siphon with 1 cartridge and dispense as 'foam' onto the pumpkin soup.
  6. Garnish with pumpkin seeds and speculaas spices.

  1. Clean the onions and cut them into pieces.
  2. Sauté them in olive oil.
  3. Add the garlic, thyme, and rosemary.
  4. Clean the pumpkin, cut it into pieces, and add to the onions.
  5. Add the stock (of your choice) and bring to a boil.
  6. Let it simmer gently until the pumpkin is cooked.
  7. Purée the soup with a hand blender or food processor.
  8. Strain the soup through a fine sieve and season with salt and pepper.