Recipe detail

Name: Hot Pumpkin Latte
Yield: 9
Cuisine: German
Ingredients: 800.0000 g Kürbisfleisch, grob gewürfelt; 100.0000 g Zwiebel, grob gewürfelt; 5.0000 g Knoblauch; 120.0000 g säuerliches Apfelfleisch; 10.0000 g Ingwer; 150.0000 g helle Shiitake Pilze; 60.0000 ml Traubernkernöl; 1000.0000 ml Gemüsebrühe oder Pilzbrühe; 400.0000 ml Kokosmilch; 8.0000 g rote Currypaste; 4.0000 g frische Chili ohne Kerne; 2.0000 g Curry geräuchert; 10.0000 g Meersalz mild; 2.0000 g Pfeffer weiß; 10.0000 g brauner Zucker; 0.5000 g Topping - Zimt

Vegan dishes Hot Pumpkin Latte

26. 11. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Vegan dishes

Cuisine: German

Download PDF Download BR2

Program steps

Preheating:
200 °C

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Anbraten

Combination

20 %

Termination by time

00:05 hh:mm

200 °C

100 %

Wenden

Combination

20 %

Termination by time

00:05 hh:mm

200 °C

100 %

Restliche Zutaten hinzugeben

Combination

20 %

Termination by time

00:25 hh:mm

140 °C

70 %

Ingredients - number of portions - 9

Name	Value	Unit
pumpkin	800	g
onion	100	g
garlic	5	g
sour apple flesh	120	g
ginger root, peeled and finely chopped	10	g
shiitake mushrooms	150	g
grape seed oil	60	ml
vegetable broth	1000	ml
coconut milk	400	ml
thai red curry paste	8	g
fresh chili	4	g
smoked curry	2	g
sea-salt	10	g
pepper white whole	2	g
brown sugar	10	g
cinnamon	0.5	g

Name	Value	Unit
vegan kitchen cream	150	ml
turmeric	2	g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Pektin, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	55 kJ
Carbohydrate	12.6 g
Fat	0.4 g
Protein	1.5 g
Water	0 g

Directions

Preheat a deep, coated container in the combi steamer to 200 °C in combi steam mode with 20% humidity. Then add the pumpkin, onion, garlic, apple, shiitake mushrooms and ginger to the container with the oil and fry in the same climate for about 5 minutes. Turn and fry for another 5 minutes.
Then add the remaining ingredients and reduce the temperature to 140 °C with the same humidity, reduce the fan speed to 70% and simmer for approx. 25 minutes.
Take the coated GN container out of the oven and assemble everything using a high-performance blender, pour into glasses, leave 150 ml of soup in the blender, add the soy cooking cream and the topping spices and beat until foamy.
Then distribute this as a topping on the soup in the glasses.

As a plus, the foam could be topped with fine dried mushroom powder.