Pumpkin soup with Bündnerfleisch
Ingredients (for 4 portions)
- 100 g finely sliced Bündnerfleisch (or Bündnerfleisch Julienne)
- 500 g yellow or orange pumpkin flesh
- 1/2 finely chopped onion
- 40 g butter
- 8 dl chicken stock
- 2.5 dl double cream
- Salt and freshly ground pepper
Preparation (approx. 20 minutes preparation time, approx. 1 hour to make)
Finely dice the pumpkin flesh. Lightly braise the onion in the butter in a big pot, add the pumpkin and sauté.
Sauté half of the Bündnerfleisch, which you have cut into thin strips, for another 5 minutes. Pour the stock into the pot, bring to the boil and leave the soup to simmer for just under an hour.
In the meantime, briefly fry the remaining strips of Bündnerfleisch in a pan with a few drops of olive oil.
Finely purée the soup using a hand-held blender, add half of the cream and allow the pumpkin soup to simmer for 5 minutes. Season to taste with salt and pepper. Whip the rest of the cream until stiff and fold into the soup.
Pour into pre-heated soup plates and garnish with the fried Bündnerfleisch strips.