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Roast Pumpkin Soup with Seeds

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    A classic recipe by Michelin Star Chef Julien, made with fresh pumpkins and cooked using the sous vide method. A hearty soup for a family feast. 300ml per pack, frozen. 

    Pumpkin, onions, cream, butter, salt and pepper, cooking oil, pumpkin seeds, xanthan gum

    Note: Made in a kitchen that also handles milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame and lupin.  

    Microwave

    1. Open the pouch and transfer the soup in a microwavable bowl
    2. Add few drop of water and cover with plastic film
    3. Microwave for 3 minutes at 800W then stir, repeat if necessary

    Water-bath, sous-vide cooking machine or steamer

    1. Set the temperature at 80°C (just below simmering point)
    2. Plunge the pouch in water or in steamer for 15 minutes
    3. Remove pouch from the water
    4. Open the pouch and serve

    Over the stove 

    1. Empty pouch into pan (defrost is required)
    2. Bring to boil