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. Last Updated: 07/27/2016

Chef's Secrets: Pumpkin Soup

Chef Maxim Tarusin of Yar restaurant shares a pumpkin soup recipe.


1.5 kg pumpkin
200g shallots
50g olive oil
4 garlic cloves
300g carrot
20c curry
5g cumin
70g butter
1.3 liters chicken bouillon
20g whipped cream
1g pistachios
0.5g pumpkin oil
salt and ground black pepper to taste

Remove seeds from the pumpkin, sprinkle with salt and pepper, wrap in foil and bake in the oven at 120 degrees Celsius for 90 minutes.

Fry the shallots in olive oil, add crushed garlic, carrot chopped into cubes, curry, cumin, butter and baked pumpkin flesh.

Add chicken bouillon, bring to boil and remove from heat.

Blend in a blender, strain, add salt and pepper.

When serving, slowly add whipped cream, but do not actively mix, in order to retain two-color contrast. Sprinkle chopped pistachios onto each bowlful, add pumpkin oil.

Optional decorations: tomato, seafood, bacon or croutons.