- 500 g of pumpkin
- 5 g of ginger powder
- 20 g of butter
- 50 g of cream cheese
- 5 g of fresh dill
To prepare this cream of pumpkin soup, start by cutting the pumpkin into 3×3 cm pieces, to ensure uniform cooking.
Then, vacuum pack the pieces of pumpkin in a bag with the butter, the ginger and the salt. Cook the bag in the SmartVide sous-vide cooker for 1 hour at 80ºC until the pumpkin is soft.
In the meantime, mix the cheese with the finely chopped dill and put to one side.
Once the pumpkin is cooked, blend with the XM-12 blender, add salt to taste and serve with a quenelle of the cheese mixture.