Pumpkin Foam Soup

autumn temptation

Pumpkin Foam Soup

Your pumpkin soup has never been so foamy - try our recipe!

  • 100 mlheavy cream
  • 1 gsalt
  • 1 gpepper
  • 15 ggarlic clove(s)
  • 15 gshallot(s)
  • 200 mlvegetable stock
  • 10 gpowdered sugar
  • 1 gTabasco
  • 170 gpumpkin puree
  • 15 gbutter oil


Finely dice the shallots and garlic and fry in clarified butter in a large pot.


Deglaze with vegetable stock and add the pumpkin puree. Finely puree everything in a blender.


Next, add the heavy cream and season with the spices. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Gourmet Whipper. Screw on 1 iSi Professional Charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath. Shake vigorously before serving.

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