Pumpkin and Coconut Soup with Walnuts and Mushrooms
Maurizio Ferrari
Menù Ingredients
200 ml. Coconut Milk
1 Spring of Thyme
1 Spring of Rosemary
q.s. Salt & Pepper
40 g. Shallots
20 g. Butter
Serve 4
In a pot, sauté the shallot with the butter and a tablespoon of oil. Add the pumpkin cream. coconut milk and a ladle of broth (quantity based on the desired consistency), let it simmer for few minutes. Meanwhile in a pan with a tablespoon of oil, the thyme and the rosemary, sauté the mushrooms and season them with salt and pepper. Pour the soup into the plates, place the mushrooms in the center, finish with few drops of walnut sauce.
