Ingredients for pumpkin soup
- 50 g of butter
- 10 g of bacon
- 8 g of shallots
- 300 g of pumpkin
- 15 g of Noilly Prat
- 10 g of salt
- 5 g of sugar
- 200 g of cream
- 150 g of bouillon
- Pepper
Preparing the pumpkin soup
Sweat the bacon and shallots in butter, add the pumpkin and deglaze with Noilly Prat. Allow everything to reduce and season with salt and pepper. Add the cream and bouillon, reduce then puree.
Ingredients for pumpkin stock (light) for pickling
- 2 litres of apple juice
- 600 g of sugar
- 3 stalks of lemon grass
- 50 g of ginger
- 80 g of mustard seeds
- 500 g of balsamic vinegar
- 1 tbsp of curcuma
Ingredients for pumpkin stock (dark) for pickling
2 litres of apple juice600 g of raw cane sugar3 stalks of lemon grass50 g of ginger80 g of mustard seeds500 g of balsamic vinegar
Ingredients for pumpkin drops
- 200 g of pumpkin stock
- 10 g of vegetarian gelatine
- 100 g of diced pumpkin
- 1 tbsp of chilli (blanched three times)
- 1 tbsp of mustard seeds
- White balsamic vinegar
- Salt
- Sugar
Preparing the pumpkin drops
Bring the pumpkin stock, vinegar, salt, sugar and gelatine to the boil. Add the pumpkin cubes and seeds, chilli and mustard seeds, season the mixture then fill the moulds with it.
Ingredients for nori crackers
- 120 pieces of shrimp crackers
- 12 nori leaves
- 200 g of protein
- 100 g of water
- Sweet chili sauce
- Salt
Preparing the nori crackers
Blend the shrimp crackers into small pieces in the Thermomix. Add the nori leaves, protein, water, salt and sweet chilli sauce and blend briefly. Leave the mixture to stand for an hour then roll out in between baking paper and leave to dry for 24 hours.
Ingredients for a lobster filling
- 100 g of chopped lobster
- ½ tbsp of diced pumpkin
- 10 g of mayonnaise
- 5 g of yuzu juice
- 5 g of sweet chili
- Chopped estragon and coriander
- Olive oil for sweating
- Salt and pepper
Preparing the lobster filling
Sweat the lobster and pumpkin in olive oil and season with salt and pepper. Mix with the remaining ingredients.
Ingredients for pumpkin puree
- 70g of butter
- 50g of shallots
- 20g of speck
- 300g of butternut pumpkin
- 300g of nutmeg pumpkin
- 70g of Noilly Prat
- 200g of cream
- 150g of bouillon
Preparing the pumpkin puree
Glaze the shallots, pumpkin and bacon in butter and deglaze with Noilly Prat. Leave to reduce. Add the cream and bouillon and cook until the pumpkin is soft, then mix and sieve.
Ingredients for pumpkin pralines
- 2 shallots
- 700g of butternut Pumpkin
- 2 stalks of lemon grass
- 2 stars aniseed
- 1 tbsp of paprika powder
- 1 tbsp of indian curry powder
- 25g of sweet chilli
- 150ml of vegetable stock
- 150g of pumpkin flour
Preparing the pumpkin pralines
Sweat the shallots then add the pumpkin, lemon grass, aniseed, paprika, Indian curry and sweet chilli. Add the vegetable stock at the end and reduce. Thicken with pumpkin flour and put in the fridge.
Ingredients for amaranth
- 100g of amaranth
- 3g of beetroot powder
- 2g of purple curry powder
Preparing the amaranth
Heat a pain to its smoke point, add the amaranth, stir and allow the seeds to pop open. Season with the spices.
Ingredients for pickled pumpkin
- Any pumpkin, diced
Preparing pickled pumpkin
Place the chopped pumpkin in the stock and preserve in a jar.
Ingredients for grilled pumpkin
- 1 small piece of your pumpkin of choice
- Salt and pepper
Preparing the grilled pumpkin
Season a small piece of pumpkin with salt and pepper then grill.