How to make Pumpkin Soup with Black Pudding:
In a large soup pot, heat two tbsp olive oil. Add in the onions, the crushed garlic and chopped red peppers and cook until the onions are translucent, about 5 minutes.
Add the water with the vegetable bouillon cube or the vegetable stock to the pan.
Tie the rosemary, thyme and laurel together with kitchen rope. Put the bouquet in the soup pan. Add the pumpkin and bring to the boil, then simmer for 20 minutes.
Heat a dash of oil in a pan over a medium heat.
Roast the pumpkin seeds. Let the seeds crackle and pop into the hot oil. Shake them up regularly. After a few minutes you let the seeds drain on a sheet of kitchen paper. Season with a pinch of salt.
Remove the fleece that is around the black pudding.
Bake the black pudding in the same pan as the pumpkin seeds. Crush the meat with a fork.
Drain the black pudding on a sheet of kitchen paper.
Fish the bouquet from the soup. Mix the soup smoothly with the hand blender
Season with salt and pepper
Spoon the soup into a deep plate. Sprinkle the pieces of tripe and the roasted pumpkin seeds over the soup.
Garnisch with some finely chopped chives.
Ingredients for Pumpkin Soup with Black Pudding:
For 4 persons:
- 1 small Pumpkin ( Hokkaido), chopped
- 2 black Puddings
- 3½ oz - 100g pumpkin seeds
- 4 tbsp Olive Oil
- 3 Onions, finely chopped
- 2 chopped red Peppers
- 8½ cups - 2l Vegetable Stock or water with 4 vegetable bouillon cubes
- 2 cloves Garlic, peeled and crushed
- 3 chives, chopped
- 1 rosemary spings, leaves picked
- 2 laurel leaves
- Salt and Pepper to taste