The creamy soup is a real must-have on cold winter evenings. We add ginger and coffee to the sweetness of the pumpkin, the two ingredients of the typical Yemeni drink, qishir. We add the roasted notes of coffee to the endless and well-known beneficial properties of ginger for blended flavours, together with the pumpkin… our chef-supported “fusion” dish is ready.
15 mins
Preparation time
15 mins
Cooking time
Affordable
Cost
Low
Difficulty
What do you need
Ingredients for 6 persons
- 1/2 Delica pumpkin
- 1/2 celery stick
- 1/2 onion
- 1 tablespoon mascarpone cheese
- 1 cm fresh ginger
- 5 g freshly ground 100% Arabica coffee powder
- 30 g parboiled black rice
- 1/2 teaspoon salt
- Pepper as required
- 2 tablespoons extra virgin olive oil
- 2 tablespoons
- Parmesan cheese
Useful tools:
- Vacuum machine
- 1L Weck jar
- Food processor
Star Column Equipment:
- Ultracombi
- Blast chiller
- Vacuum drawer
Preparation
Thoroughly clean and peel the pumpkin, cut it into pieces and place in a litre-jar together with the celery, onion, grated ginger, salt and a cup of water.
Microwave cooking
Seal with a gasket, 4 clamps and cook in the microwave (or the Ultracombi in microwave mode) at 800 W for 7 minutes. Once extracted, let it rest for at least 15 minutes.
Cook the black rice in a jar with 60 g of water, a pinch of salt and a drop of extra virgin olive oil. Set the microwave (or the Ultracombi in microwave mode) to 500 W for 8 minutes. The black rice will be ready after resting for 5 minutes, during which it will complete its cooking cycle.
Food processor process
Transfer all the contents of the jar of cooked pumpkin to a food processor with the mascarpone and adjust with salt and oil, if necessary.
Plating
Place the rice in a bowl, lightly seasoned with a little salt and a generous serving of grated Parmesan cheese. Pour the creamy soup, decorating the surface with coffee powder, two ginger petals and a drizzle of extra virgin olive oil.
Storage
If it is to be consumed later, divide the soup into individual portion jars, close them with a gasket and two clamps. Store in the fridge for 5 days.
