Pumpkin Cardamom Soup from Chef Franck Salein

This beautiful and simple pumpkin soup features a hint of cardamom, and the end result has the delightful appearance of a cup of cappuccino.   This chef recipe video is brought to us from our friends at Gourmandia, and features French Chef Franck Salein and a translator.  Chef Franck is from Les Sources de Caudalie, a gorgeous four star hotel, vino-therapy spa (hot springs infused with grape vine minerals!), and a gourmet restaurant located in the Bordeaux region of France.

Read on for the video and the recipe :

* 1.1 lbs. pumpkin

* 3.5 oz. onions

* 1 garlic clove

* 2 tbsp. olive oil

* Thyme and bay leaf

* 2 tbsp. chicken or poultry stock

* A few cardamom seeds

* 0.53 oz. powdered skim milk (or you may use regular skim milk, omitting the water in the directions)

* Salt, pepper

1. Peel and cut the onion and pumpkin. Brown the onion with olive oil. Add garlic, thyme, laurel and cardamom. Then, add the pumpkin.

2. Add the chicken stock and let it cook for 20 minutes. Once cooked, take out the garlic and put the whole in a blender. After that, strain.

3. Boil some water in a saucepan and fill the powdered skim milk inside. Use a mixer to make it really foamy.  Now, you delicately pour the foam on your velvet cappuccino.

4. The “pumpkin cappuccino” is ready to be served!

For another delicious recipe from chef Franck, view his Caramelized Scallops with Apple, Pear, and Vegetable Salad with Wasabi Vinaigrette.