Richard Blais’ Pumpkin Soup
Ingredients
- Nitro crème fraîche*
- 2 tablespoons butter
- 2 cups diced roasted pumpkin
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 tablespoon chopped sage leaves
- 3 cups chicken stock
- 1 cup heavy cream
- 3 sprigs thyme
- Salt and pepper
- Roasted pepitas (pumpkin seeds), to garnish
- Cocoa nibs, to garnish
Preparation
For the nitro crème fraiche, mix crème fraiche, 1 tablespoon apple cider, salt and pepper. Put in isi canister and release into liquid nitrogen. Keep frozen.
In a stockpot over medium heat, melt butter and sauté pumpkin, onion, carrot and sage until tender.
Ladle soup into bowl, Garnish with crème fraiche ice cream, roasted pepitas and cocoa nibs.
Note: Liquid Nitrogen can be dangerous in its raw form. When working with liquid nitrogen, please follow safety precautions including wearing protective goggles and gloves.