Pumpkin and Miso Soup, Coconut and Saffron Mousse With Flavored Oil

F&B Recipes

The cold days are well settled in Québec City and there is no better time to enjoy home-cooked meals and indulge in local flavors. Chef Simon Renaud from the Québec City Convention Centre’s exclusive food and beverage partner shares 2 seasonal recipes to try at home.

Level: Easy
8 servings

Soup ingredients

  • 1 onion
  • 3 g of cumin seeds
  • 1 tablespoon of ginger
  • 100 g of green lentils
  • 2 L of vegetable broth
  • 1 cinnamon stick
  • 3 tablespoons of miso
  • 2 coarsely chopped carrots
  • 1 minced garlic clove
  • 1.5 kg of pumpkin flesh
  • Olive oil
  • Salt and pepper

Mousse ingredients

  • 400 ml of coconut milk
  • 1 g of saffron
  • 4 ml of lemon juice
  • Salt and pepper

Flavored oil ingredients

  • 30 g of green onions
  • 3 g of minced garlic
  • 100 g of fresh spinach
  • 450 g of canola oil
  • Salt and pepper


  • Saffron mousse
  • Flavored oil
  • Dried pumpkin seeds
  • Edible flowers or microgreens

Equipment required

  • Food processor
  • Cheesecloth
  • Whipping siphon (with 2 CO2 capsules)

Flavored oil preparation

  • Put all the ingredients into a food processor.
  • Mix at high speed.
  • Store in the refrigerator.

Mousse preparation

  • Put all the ingredients into a saucepan, then bring to a boil.
  • Strain through the cheesecloth, cool.
  • Put into a whipping siphon with 2 capsules of CO2. Stir a few times.
  • Store in the refrigerator

Soup preparation

  • In a pot, sweat the onion and garlic for a few minutes in a drizzle of oil over medium-high heat.
  • Add the rest of the ingredients (except the miso) and cook over medium heat until the lentils and pumpkin are fully cooked.
  • Add the miso.
  • Remove the cinnamon stick.
  • Put the mixture through a food processor and season to taste.

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