Pumpkin Cream Soup. Chicken with New Potatoes, Dill, and Broccoli.
Aromatic roasted pumpkin cream soup served with bacon-wrapped plums, plus a simultaneously steamed main course - juicy chicken with new potatoes, broccoli, and fresh dill.
Preparation: 2h
Medium
Preparation: 2h
Medium
Ingredients:
- 1 g ground black pepper
- 120 g shallots
- 4 g hot paprika powder
- 4 g sweet paprika
- 800 g hokkaido
- 700 g vegetable stock - CVR
- 8 g garlic
- 150 g Carrot
- 12 g salt
- 30 g Pumpkin seeds
- 120 g Pork, belly, without bone, smoked
- 100 g condensed coconut milk
- 65 g plums
- 300 g broccoli, green, raw
- 120 g Oil, rapeseed
- 10 g Dill
- 500 g Potato, young
- 10 g parsley leaves
- 450 g Chicken, breast, without skin
- 70 g clarified butter
Method of cooking:
- Preheat the oven with convection to 180°C. Place a bowl on the mixing bowl lid without the measuring cup, reset the scale, and weigh 800 grams of washed pumpkin in it, seeded, peeled of fibers, and cut into smaller pieces, add 70 grams of rapeseed oil, 1 pinch of salt, and 1 pinch of pepper, mix thoroughly, and spread evenly on a baking tray lined with baking paper. Bake in the preheated oven for 20-25 minutes.
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