The consommé is a great chef’s dish where you can try your hand at testing your skills in the kitchen. Starred chef Herbert Hintner has reinterpreted the classic meat consommé using pumpkin for a new, original and beautiful appetizer to see.
700 g of clean raw pumpkin without peel
2,5 l of vegetable broth
12 cubes of cooked pumpkin
60 g of gorgonzola
extra virgin olive oil
salt and pepper
1. Mix the cubed raw pumpkin very well with the cold vegetable stock. Put to boil and reduce the liquid up to about 40%.
2. Pass the mass with a very fine sieve and season with salt and pepper.
3. Place the pumpkin cubes cooked in the pumpkin consommé, garnish with the gorgonzola, the crumbled amaretti biscuits and a drizzle of extra virgin olive oil.