Caramelised pumpkin soup

With pickled pumpkin and Thai basil

Pumpkin soup Pressure cooker Cream


For 10 servings


150 ml Debic Roast & Fry

100 ml Debic Culinaire Orignal 20%

1 kg butternut squash, peeled

5 g salt

5 g baking soda

2 l dashi (without katsuobushi)


1/2 butternut squash

100 ml mirin

100 ml rice vinegar

50 g sugar

2 cardamon pods

5 cm ginger root

1 lemongrass


10 g chives

10 leaves Thai basil


New group


Heat the butter in a pressure cooker.

Cut the pumpkin into chunks and turn on.

Add the salt and baking soda and stir well until they have dissolved.

Place the lid on the pressure cooker and cook for 20 minutes on low heat.

The pressure cooker should continue to steam a little.

Place the pan under cold running water.

As soon as there is no pressure left on the pan, you can remove the lid.

You can check this by first opening the valve and making sure that no steam comes out, after remove the lid.

Blend the pumpkin smoothly in the blender and add the vegetarian dashi and the cooking cream to the desired thickness.

Cool down and store in the refrigerator.

Pickled pumkin

Peel the pumpkin and cut into thin slices on the mandolin.

Sprinkle with salt and leave for 10 minutes to allow the moisture to come out.

Rinse well and dry the slices on paper towels.

Boil the remaining ingredients together and pour over the pumpkin.

Cover and leave to marinate for at least 24 hours.

Finishing touch

Heat the soup and arrange in the plates.

Finish with the pickled pumpkin, chopped chives and Thai basil leaves.