Asian Cream of Pumpkin Soup with Pastries

Dice the pumpkin flesh, peel the potatoes and carrots and chop finely. Peel the ginger, shallots and garlic. Wash, halve, core and remove the membranes of the jalapeno chilli. Chop everything finely. Melt the butter in a pan, briefly sauté the finely chopped vegetables and diced pumpkin, then cover with coconut milk and vegetable stock. Halve the lemongrass stalk vertically and add to the simmering mixture for around 20 minutes. Remove the lemongrass, purée the soup and season with soy sauce. While the soup is simmering, roll out the semi-thawed pastry and cut out moons and stars using pastry cutters. Mix the egg yolk together with the cream, brush the pastry with the mixture and sprinkle the pumpkin seeds and sesame seeds on top. Bake in the oven at 180 degrees for approx. 8 minutes until golden brown. Serve with the soup.

Tip:
If you want to shorten the preparation time, simply buy ready made pastry shapes and warm them up in the oven - they taste just as good as freshly made ones.

Preparation time: 50 mins
Per portion: 2257 kJ / 539 kcal