Pumpkin soup with trout poached in white wine

Ingredients

• 500 g pumpkin pulp
• 1 pinch each grated nutmeg and cayenne pepper
• juice of 1 lemon
• a few drops of Worcestershire sauce
• 150 ml white wine
• 0.5 l vegetable broth
• 4 trout fillets, skin on, 75g each
• 1-2 tbsp. l. starch
• onion - 1 onion
• 2 tbsp. l. chopped green parsley
• salt, freshly ground pepper
• tarragon vinegar - 3-4 tbsp. l.
• 3-4 st. l. butter
• 200 g cream
• 2 tbsp. l. pumpkin seed oils

Cooking

Step 1

Rinse the fish fillets, pat dry, drizzle with lemon juice and Worcestershire sauce. Salt, pepper and place in the refrigerator for 15 minutes. Meanwhile, peel the onion, finely chop. Cut pumpkin pulp into cubes. In a saucepan, melt 2-3 tbsp. l. butter, fry the onion until translucent. Add pumpkin and lightly fry everything together. Pour in the broth and vinegar. Cook over medium heat for 8-10 minutes. Melt the remaining butter in a pan, add wine, bring to a boil. Place the trout fillet skin side down in the pan. Cook over medium heat for 6-8 minutes. Puree the soup in a blender and reheat. Add cream, season with salt, pepper, nutmeg and cayenne. Introduce starch previously diluted in a small amount of water. At the end, add pumpkin seed oil to the soup. Pour the soup into bowls. Peel the trout fillet from the skin, cut into pieces, arrange on plates. Garnish with herbs and serve.