{"id":8060,"date":"2022-11-22T11:13:00","date_gmt":"2022-11-22T16:13:00","guid":{"rendered":"https:\/\/www.convention.qc.ca\/general-en\/soupe-citrouille-miso-espuma-coco-safran-huile-aromatisee\/"},"modified":"2023-03-17T11:26:12","modified_gmt":"2023-03-17T15:26:12","slug":"pumpkin-miso-soup-coconut-saffron-mousse-flavored-oil","status":"publish","type":"post","link":"https:\/\/www.convention.qc.ca\/en\/recipes\/pumpkin-miso-soup-coconut-saffron-mousse-flavored-oil\/","title":{"rendered":"Pumpkin and Miso Soup, Coconut and Saffron Mousse With Flavored Oil"},"content":{"rendered":"
\n

The cold days are well settled in Qu\u00e9bec City and there is no better time to enjoy home-cooked meals and indulge in local flavors. Chef Simon Renaud from the Qu\u00e9bec City Convention Centre\u2019s exclusive food and beverage partner shares 2 seasonal recipes to try at home.<\/p>\n<\/div><\/div>\n\n

\n

<\/p>\n<\/div><\/div>\n\n

\n

Level: Easy
8 servings<\/h2>\n<\/div><\/div>\n\n
\n
\n
\n

Soup ingredients<\/h3>\n<\/div><\/div>\n\n
\n
    \n
  • 1 onion<\/li>\n\n\n\n
  • 3 g of cumin seeds<\/li>\n\n\n\n
  • 1 tablespoon of ginger<\/li>\n\n\n\n
  • 100 g of green lentils<\/li>\n\n\n\n
  • 2 L of vegetable broth<\/li>\n\n\n\n
  • 1 cinnamon stick<\/li>\n\n\n\n
  • 3 tablespoons of miso<\/li>\n\n\n\n
  • 2 coarsely chopped carrots<\/li>\n\n\n\n
  • 1 minced garlic clove<\/li>\n\n\n\n
  • 1.5 kg of pumpkin flesh<\/li>\n\n\n\n
  • Olive oil<\/li>\n\n\n\n
  • Salt and pepper<\/li>\n<\/ul>\n<\/div><\/div>\n\n
    \n

    Mousse ingredients<\/h3>\n<\/div><\/div>\n\n
    \n
      \n
    • 400 ml of coconut milk<\/li>\n\n\n\n
    • 1 g of saffron<\/li>\n\n\n\n
    • 4 ml of lemon juice<\/li>\n\n\n\n
    • Salt and pepper<\/li>\n<\/ul>\n<\/div><\/div><\/div>\n\n\n\n
      \n

      Flavored oil ingredients<\/h3>\n<\/div><\/div>\n\n
      \n
        \n
      • 30 g of green onions<\/li>\n\n\n\n
      • 3 g of minced garlic<\/li>\n\n\n\n
      • 100 g of fresh spinach<\/li>\n\n\n\n
      • 450 g of canola oil<\/li>\n\n\n\n
      • Salt and pepper<\/li>\n<\/ul>\n<\/div><\/div>\n\n
        \n

        Toppings<\/h3>\n<\/div><\/div>\n\n
        \n
          \n
        • Saffron mousse<\/li>\n\n\n\n
        • Flavored oil<\/li>\n\n\n\n
        • Dried pumpkin seeds<\/li>\n\n\n\n
        • Edible flowers or microgreens<\/li>\n<\/ul>\n<\/div><\/div>\n\n
          \n

          Equipment required<\/h3>\n<\/div><\/div>\n\n
          \n
            \n
          • Food processor<\/li>\n\n\n\n
          • Cheesecloth<\/li>\n\n\n\n
          • Whipping siphon (with 2 CO2 capsules)<\/li>\n<\/ul>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n
            \n
            \"\"<\/figure>\n<\/div><\/div>\n\n
            \n
            \n
            \n
            \"\"<\/figure>\n<\/div><\/div><\/div>\n\n\n\n
            \n

            Flavored oil preparation<\/h3>\n<\/div><\/div>\n\n
            \n
              \n
            • Put all the ingredients into a food processor.<\/li>\n\n\n\n
            • Mix at high speed.<\/li>\n\n\n\n
            • Store in the refrigerator.<\/li>\n<\/ul>\n<\/div><\/div><\/div>\n\n\n\n
              \n

              Mousse preparation<\/h3>\n<\/div><\/div>\n\n
              \n
                \n
              • Put all the ingredients into a saucepan, then bring to a boil.<\/li>\n\n\n\n
              • Strain through the cheesecloth, cool.<\/li>\n\n\n\n
              • Put into a whipping siphon with 2 capsules of CO2. Stir a few times.<\/li>\n\n\n\n
              • Store in the refrigerator<\/li>\n<\/ul>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n\n
                \n
                \n
                \n
                \n
                \n
                \n
                \n

                Soup preparation<\/h2>\n \n
                \n
                  \n
                • In a pot, sweat the onion and garlic for a few minutes in a drizzle of oil over medium-high heat.<\/li>\n
                • Add the rest of the ingredients (except the miso) and cook over medium heat until the lentils and pumpkin are fully cooked.<\/li>\n
                • Add the miso.<\/li>\n
                • Remove the cinnamon stick.<\/li>\n
                • Put the mixture through a food processor and season to taste.<\/li>\n<\/ul>\n <\/div>\n \n <\/div>\n <\/div>\n \n <\/div>\n <\/div>\n <\/div>\n <\/section>\n<\/div>","protected":false},"excerpt":{"rendered":"Chef Simon Renaud from the Qu\u00e9bec City Convention Centre\u2019s exclusive food and beverage partner shares a seasonal recipe to try at home.","protected":false},"author":5,"featured_media":8053,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[430,473],"tags":[],"class_list":["post-8060","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-beverage","category-recipes"],"acf":[],"yoast_head":"\nPumpkin and miso soup | Qu\u00e9bec City Convention Centre<\/title>\n<meta name=\"description\" content=\"Chef Simon Renaud from the Qu\u00e9bec City Convention Centre\u2019s exclusive food and beverage partner 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