For the pumpkin soup, peel and dice the pumpkin and cook in a perforated cooking container (at 100°C for 8 minutes or at 120°C for 4 minutes).
Dice the onions and crush the garlic. Place both in an unperforated, covered steamer basket with a little butter and steam (at 100°C for 4 minutes or at 120°C for 2 minutes).
Add broth to cooked ingredients. Add grated zest and juice of one orange and puree.
Stir in cream, add thyme and season with salt and pepper and heat (at 95°C 2 minutes).
Preparation Tip:
A wonderful autumnal pumpkin soup recipe!
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