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– Jaanika
Preparation
Heat the oven to 200 degrees. Cut the pumpkin into smaller pieces. Clean and chop the onion and garlic.
Put the pumpkin in a pot and add 500 ml of water. Add the vegetable stock and bring to a boil.
Heat olive oil in a pan and fry the tom yum paste, onion and garlic until the result is beautiful golden. Pour this mixture on the pumpkin and boil on medium heat for 20-25 minutes.
Meanwhile, spread the ciabatta on a baking sheet. Drizzle with olive oil and put in the oven for 5 minutes.
When the pumpkin is soft, add 20-30 g of butter and coffee cream. Puree the soup with either a hand mixer, a blender or a food processor until smooth. Season with salt and pepper.
When serving, tear a little mozzarella at the bottom of the bowl and pour the hot soup over it. Enjoy crispy ciabatta on the side.
Enjoy!
Bon appetit!
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