Pumpkin soup with light garlic creme and balsamic syrup

It’s not the season for pumpkins, but when I found this pumpkin at the market today I was instantly reminded of a fantastic soup I had last fall at a local restaurant. This is my interpretation of the soup.Pumpkin soup with light garlic foam and balsamic syrup


1 kg pumpkin
2 shallots
1 tablespoon grated ginger
1 liter of water
Salt and pepper

Peel and slice the shallots and fry it in a pan with a little oil and ginger. Cut off the peel and divide the pumpkin into cubes. Place the pieces in the pot and pour in water. Cook until the pumpkin is tender. Use a mixer or blender and blend until the soup is completely smooth. Keep the soup warm while you make the rest.

Garlic Foam:

1 dl light cream
1 fed garlic
1 tablespoon parsley
Salt and pepper

Bring the cream with garlic, parsley and a little salt and pepper slowly to å boil, then strain the mixture and pour it into an espuma.


1 tablespoon balsamic vinegar
1 pinch tagatose
1 tablespoon good quality olive oil
4 crispy bacon slices for garnish

In a small saucepan reduce the balsamic vinegar together with a pinch tagatose until it’s syrupy. Fry the bacon until it’s crispy.

Pour the soup in bowls, top with garlic foam and garnish with bacon, a drizzle of good olive oil and the balsamic syrup.

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