Creamy soup with pumpkin, ginger and coffee

The creamy soup is a real must-have on cold winter evenings. We add ginger and coffee to the sweetness of the pumpkin, the two ingredients of the typical Yemeni drink, qishir. We add the roasted notes of coffee to the endless and well-known beneficial properties of ginger for blended flavours, together with the pumpkin … our chef-supported “fusion” dish is ready.

15 minutes

Preparation time

15 minutes

Cooking time

Inexpensive

Cost

Low

Difficulty

What do you need

Ingredients for 6 persons:

1/2 Delica pumpkin
1/2 celery stick
1/2 onion
1 tablespoon mascarpone cheese
1 cm fresh ginger
5 g freshly ground 100% Arabica coffee powder
30 g parboiled black rice
1/2 teaspoon salt
Pepper as required
2 tablespoons extra virgin olive oil
2 tablespoons
Parmesan cheese

Useful tools:

Vacuum machine
1L Weck jar
Food processor

Star Column Equipment:

Ultracombi
Blast chiller
Vacuum drawer

Preparation

Thoroughly clean and peel the pumpkin, cut it into pieces and place in a litre-jar together with the celery, onion, grated ginger, salt and a cup of water.

Microwave cooking

Seal with a gasket, 4 clamps and cook in the microwave (or the Ultracombi in microwave mode) at 800 W for 7 minutes. Once extracted, let it rest for at least 15 minutes.

Cook the black rice in a jar with 60 g of water,

a pinch of salt and a drop of extra virgin olive oil. Set the microwave (or the Ultracombi

in microwave mode) to 500 W for 8 minutes. The black rice will be ready after resting

for 5 minutes, during which it will complete

its cooking cycle.

Food processor process

Transfer all the contents of the jar of cooked pumpkin to a food processor with the mascarpone and adjust with salt and oil, if necessary.

Plating

Place the rice in a bowl, lightly seasoned with a little salt and a generous serving of grated Parmesan cheese. Pour the creamy soup, decorating the surface with coffee powder, two ginger petals and a drizzle of extra virgin olive oil.