- Cooking at the table
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01. October 2016
Melt the butter in a pan, add the onion, celeriac and leek, lightly cook for 1-2 minutes on a fairly low temperature.
Then add cubed pumpkin and apple and continue to cook. Add stock, bring to the boil and allow to simmer on medium heat for approx. 20 minutes.
Purée the soup very finely in the mixer beaker or with a stick blender and pass through a fine sieve.
Bring the soup to the boil once again, enhance with single cream, and season to taste with salt and freshly ground pepper.
For the parmesan foam: warm the milk (do not bring to the boil), season to taste with salt and freshly ground pepper, add parmesan and sage and then froth up using stick blender.
Serve the soup, adding the finishing touches with parmesan-sage foam.
Garnish with roasted pumpkin seeds and a little pumpkin oil. Enjoy with nut bread.