Soups don’t have to be boring! A light whipped garnish transforms every soup into a new taste
experience – creamy or fresh.

Ingredients (1 serving):

For the soup:
• 1 small pumpkin (peeled and chopped)
• 1 onion, chopped
• 2 garlic cloves, chopped
• 4 cups vegetable broth or chicken broth
• 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger (optional)
• 1-2 tbsp olive oil
• Salt and pepper to taste

For the cinnamon foam:

• 100 ml heavy cream
• 1 tsp cinnamon
• 1 tsp sugar

Instructions:

1. Roasting the Pumpkin: Preheat the oven to 200°C (400°F). Cut the pumpkin into cubes and toss with olive oil. Place the pumpkin on a baking sheet lined with parchment paper. Roast for about 40-50 minutes, until the pumpkin is soft and easily pierced with a fork. Let the pumpkin cool.

2. Preparing the Soup: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 5
minutes, until softened and translucent. If desired, add chopped celery or carrot and cook for an additional minute.

3. Making the Soup: Add the roasted pumpkin, vegetable broth, and chosen spices (cinnamon, nutmeg, and ginger) to the pot. Raise the heat to high and bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to blend.
Afterward, let the soup cool and then blend it.

4. Blending the Soup: Use a blender (in small batches if necessary) to make the soup smooth and creamy. If the soup is too thick, add more broth until you reach the desired consistency. Taste and adjust with salt, pepper, and, if needed, a squeeze of lemon juice.

5. Making the Cinnamon Foam: Pour the heavy cream into a siphon bottle and add the cinnamon and sugar. Charge the bottle with a nitrous oxide charger and shake well.

6. Serving: Pour the hot soup into a bowl. Add a generous portion of cinnamon foam on top of each serving. Optionally, garnish with additional cinnamon or roasted pumpkin seeds.

Tip: The cinnamon foam adds extra flavor and a luxurious texture to the warm soup. For an even creamier soup, feel free to add a little more cream. The combination of roasted pumpkin and spices creates the perfect balance of sweetness and warming spice.

Ingredients (2 servings):

For the soup:
• 400 g fresh peas (frozen peas can also be used if fresh is not
available)
• 1 small onion, chopped
• 1 garlic clove, chopped
• 4 cups vegetable broth or chicken broth
• 1 potato, peeled and diced (adds a creamy texture to the soup)
• 1 tbsp olive oil
• 1/2 tsp lemon juice
• Salt and pepper to taste

For the salted mint cream:

• 100 ml heavy cream
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 tsp lemon juice
• 1-2 tsp fresh mint leaves (chopped) or mint syrup if fresh is unavailable

Instructions:

1. Making the Soup: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 3-4 minutes, until soft and translucent. Add the diced potato and fresh peas. Stir well to combine. Pour in the vegetable broth and bring to a boil. Once it starts boiling, reduce the heat to low and let the soup simmer for 10-15 minutes, until the potatoes and peas are tender. Once the ingredients are soft, remove the pot from the heat and let it cool slightly.

2. Blending the Soup: Once the soup has cooled down a bit, use an immersion blender or regular blender to puree it until smooth and creamy. If the soup is too thick, add more broth or water until you reach the desired consistency. Add salt, pepper, and lemon juice to taste. Adjust seasoning as necessary.

3. Making the Minted Cream: Pour the heavy cream into a siphon bottle. Add the sea salt, black pepper, lemon juice, and chopped mint leaves. If using mint syrup, add about 1 tsp. Close the bottle and charge it with a nitrous oxide charger. Shake the siphon bottle well until the cream blends into a light, airy foam.

4. Serving: Pour the hot soup into bowls. Spoon a generous portion of the salted minted cream foam on top of each serving. Garnish with fresh mint leaves or roasted seeds if desired.

Tip: The mint adds a refreshing and mild flavor to the salted cream, perfectly complementing the pea soup’s taste profile. The nitrous oxide foam creates an airy and luxurious topping, making each spoonful a true culinary experience!

Ingredients (4 servings):

For the fish soup:
• 600 g white fish fillets (such as monkfish, cod, or herring)
• 1 small onion, chopped
• 1 carrot, peeled and sliced
• 1 celery stalk, chopped
• 2 garlic cloves, chopped
• 1 tomato, peeled and chopped
• 1.5 l fish or vegetable broth
• 1 tsp oil for frying
• 1 bay leaf
• 1/2 tsp thyme (fresh or dried)
• Salt and pepper to taste
• 1/2 cup white wine
• 1 tsp lemon juice

For the lemon foam:

• 150 ml heavy cream
• 1 tsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp white pepper

Instructions:

1. Making the Fish Soup: Heat the oil in a large pot over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté for
about 5 minutes, until softened and lightly caramelized. Add the chopped tomato and sauté for another 2-3 minutes, until the tomato softens and releases its juice. Pour in the fish or vegetable broth and white wine, and bring to a boil. Once boiling, add the bay leaf and thyme. Let the soup simmer for 20-25 minutes to allow the flavors to blend. Once the fish is cooked, remove it from the pot and shred it into smaller pieces using a fork. Taste and adjust with salt, pepper, and lemon juice as needed.

2. Making the Lemon Foam: Pour the heavy cream into a siphon bottle and add the lemon juice, sea salt, and white pepper. Close the bottle and charge it with a nitrous oxide charger. Shake the bottle well until a light, airy foam forms.

3. Serving: Pour the hot soup into bowls. Spoon a dollop of lemon foam onto each serving. The foam adds a fluffy texture and a light
lemon flavor, which balances the richness of the fish and broth. Garnish with fresh herbs, such as dill or parsley, if desired.

Tip: Adding lemon foam gives the fish soup a luxurious, airy texture, while the fresh lemon flavor enhances the taste of the fish and adds a zesty kick to the soup. The nitrous oxide foam makes it wonderfully fluffy and soft, elevating the overall flavor.

Ingredients (4 servings):

For the soup:
• 800 g roasted tomatoes (or 2 cans (400 g each) of tomatoes with herbs)
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1.5 l vegetable broth
• 2 tsp olive oil
• 1 tsp sugar (to balance the acidity of the tomatoes)
• 1/2 tsp dried basil
• Salt and pepper to taste
• 1/2 tsp lemon juice (optional)

For the garlic foam:

• 100 ml heavy cream
• 2 garlic cloves, chopped
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions:

1. Making the Tomato Soup: Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, celery, and garlic. Sauté for about 5 minutes, until softened and lightly caramelized. Add the tomatoes (if using canned, include the juice) and bring to a boil. If using fresh tomatoes, add 1 tsp of sugar to balance their acidity, if desired. Add the vegetable broth and basil. Simmer for about 20 minutes, until all the ingredients are softened. Puree the mixture in a food processor or with an immersion blender until smooth and creamy. Taste and adjust with salt, pepper, and lemon juice, if needed, to balance the flavor.

2. Making the Garlic Foam: Pour the heavy cream into a siphon bottle and add the chopped garlic, salt, and pepper. Close the bottle and charge it with a nitrous oxide charger. Shake the bottle for about 10 seconds, until an airy garlic foam forms.

3. Serving: Pour the hot tomato soup into bowls. Spoon a dollop of garlic foam onto each serving. Garnish with fresh basil or croutons, if desired.

Tip: The garlic foam adds a creamy flavor to the tomato soup and balances the acidity of the tomatoes. The nitrous oxide foam creates a very light and airy texture, making the soup feel luxurious.

Ingredients (4 servings):

For the soup:
• 600 g carrots (peeled and chopped)
• 1 small onion, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, chopped
• 1 cm fresh ginger, grated
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp chili powder (or more to taste)
• 400 ml coconut milk
• 1.5 l vegetable broth
• 2 tsp olive oil
• Salt and pepper to taste
• 1 tsp lemon juice

For the ginger foam:

• 100 ml heavy cream
• 1 tsp fresh ginger, grated
• 1/2 tsp salt
• 1/4 tsp white pepper

Instructions:

1. Making the Soup: Heat olive oil in a large pot over medium heat. Add chopped onion, celery, garlic, and grated ginger. Sauté for 5
minutes, until the onion is translucent and the vegetables soften. Add the carrots, turmeric, coriander, and chili powder. Stir to combine the flavors. Add coconut milk and vegetable broth. Bring the mixture to a boil and simmer for about 20-25 minutes, until the carrots are soft. Use an immersion blender or a food processor to puree the soup until smooth. If the soup is too thick, add a little more broth to reach the desired consistency. Taste and adjust with salt, pepper, and lemon juice to balance the flavor.

2. Making the Ginger Foam: Pour the heavy cream into a siphon bottle and add the grated ginger, salt, and pepper. Close the bottle and charge it with a nitrous oxide charger. Shake the bottle for about 10 seconds, until a light and airy ginger foam forms.

3. Serving: Pour the hot soup into bowls. Spoon a dollop of ginger foam on top of each serving. The foam adds a luxurious texture and a touch of warming heat that complements the spicy carrots and coconut milk. Garnish with fresh coriander, if desired.

Tip: Adding ginger foam gives the soup a slightly spicy, airy, and creamy texture. The nitrous oxide foam is soft and fluffy, making the soup feel more luxurious and visually appealing!

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