Cream of Pumpkin-Salted Egg Soup
Impress your guests with this creamy pumpkin soup with a twist. Accompanied with delicious lemon-grass skewers of scallops, this satisfying soup is a tantalising conversation starter to kick-start the rest of the meal.
Ingredients
Pumpkin Puree
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Japanese Pumpkin 1000 g
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Carrot, sliced 100 g
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Onion, Sliced 50 g
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Water 250 g
Salted Egg Paste
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Evaporated Milk 200 g
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Sugar 40 g
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Salt 5 g
Pumpkin-Salted Egg Soup
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Pumpkin Puree 700 g
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Salted Egg Paste 500 g
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Milk 500 g
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Water 700 g
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Cream 300 g
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Salt 10 g
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Curry Powder 10 g
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Butter 200 g
Lemon Grass Skewers Scallop
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Hokkaido Scallops 300 g
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Lemograss ‘Skewers’, 5cm length 10 pc
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Salt 3 g
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Pepper 1 g
Before Serving
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Shiso Cress 5 g
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Coriander Cress 5 g
Preparation
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Pumpkin Puree
- Preheat steamer.
- Cut the top of the pumpkin and steam the pumpkin till cook.
- Using a spoon or a partisan scoop remove the meat of the pumpkin.
- In a pot, sweat onions and carrots till soft.
- Add in pumpkin, sauté till it is caramelized.
- In another pot, mix water and Knorr chicken seasoning power and bring to boil
- Once vegetables are soft, blend all ingredients with a kitchen blender.
- Set aside.
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Salted Egg Paste
- In a pot, melt margarine, add in evaporated milk and bring to boil
- Mix in seasonings and whisk in Knorr golden salted egg powder.
- Bring paste to boil and set aside.
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Pumpkin-Salted Egg Soup
- Mix all the ingredients expect cream and butter. Bring to boil.
- Fold in cream and bring to boil.
- Set aside.
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Lemon Grass Skewers Scallop
- Lightly slit the scallops with the paring knife, pierce the lemon grass thru the scallop.
- Season with salt and pepper.
- Grill the scallops till cook.
- Set aside.
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Before Serving
- Bring pumpkin soup to boil and whisk in butter.
- Pour into the pumpkin “bowl”
- Garnish with lemongrass skewered scallops and watercress sprouts.
- Ready to serve.
