Ingredients

Pumpkin soup
100 g Pumpkins, fresh
50 g Potatoes, fresh
10 g Butter
20 g Crème fraîche (30% fat)
1 g Pepper
Vegetable fondue
50 g Aubergines, fresh
50 g Green peppers, fresh
25 g Onions, fresh
50 g Tomatoes, fresh
30 ml Olive oil
10 ml Vinegar
1 g Pepper
50 g White bread (protein-reduced)
Coffee cream dessert
125 ml Water
125 ml Coffee
15 g Cornstarch
25 g Crème fraîche (30% fat)
5 g Vanilla sugar
15 g Sugar (caster)

Cooking Instructions

Pumpkin soup (Soupe au potiron)

Cut the potatoes into small cubes. Soften these in the butter for 5 minutes without allowing them to brown, stirring continuously, before adding the diced pumpkin. Add a glass of water. Blend. Add pepper to taste as well as the crème fraiche. Serve hot. 

 

Vegetable fondue (Fondue de legumes)

Wash and dry the aubergine and cut into thin slices. Heat the oven to 200 °C. Wash and dry the pepper, cut lengthwise into four equal parts, removing the stalk and the seeds, before cutting each piece in two again lengthwise. Peel the onions and cut into thin slices. Peel the tomatoes after having blanched these in boiling water for 1 minute, then cut in two. Lightly oil a large oven dish and place the vegetables in it. Add pepper to taste. Sprinkle the vegetables with 3 spoonfuls of oil. Place in the oven and leave to cook for 35 minutes. When cooked, remove the dish from the oven and allow to cool completely before placing in the refrigerator. A few minutes before serving, make some vinaigrette and sprinkle this dressing over the vegetables. Serve on a roasting dish.

 

Coffee cream dessert (Crème au café)

Mix the water and the boiling coffee and add the sugar and cornstarch diluted in a little cold water. Allow to thicken, remove from the heat and add the crème fraîche. Serve chilled.

General information

Difficulty: 4 of 5

Nutritional information

655 kcal Energy
6,3 g Protein
180 mg Phos­phate
171 mg Sodium
1,114 mg Potassium