Pumpkin-carrot-ginger soup from Fiefhusen

Ingredients for 4 servings:

• 500 g Hokkaido pumpkin(s), cleaned, (with skin!) cut into cubes
• 350 g carrot(s), peeled and finely diced
• 50 g fresh ginger, peeled and finely chopped
• 4 orange(s), organic, juice and grated peel of 3 oranges, 1 for filleting
• 1 lime(s), organic, juice and grated peel
• 2 shallots, finely chopped
• 1 bulb(s) Chinese garlic, finely chopped
• ½ bunch coriander, including the stems, finely chopped
• 2 tbsp Indian spice mix (Panch Puren)
• 1 tsp, heaped aniseed
• 1 tsp, heaped harissa paste
• 1 tbsp, heaped tomato paste
• 5 tbsp, heaped sugar, brown
• ½ tsp sea salt
• 2 tbsp rapeseed oil
• 1 tbsp pumpkin seed oil, Styrian
• 1 tbsp sesame oil, roasted
• 1 heaped tbsp ghee, for the vegan version use 2 tbsp rapeseed or sunflower oil instead
• 1 liter vegetable broth, clear
• n. B. Sea salt, freshly ground
• n. B. Pepper, freshly ground
• n. B. brown sugar, to taste
• n. B. pumpkin seed oil
• n. B. pumpkin seeds, roasted
• e.g. cream, whipped stiffly
• e.g. leaf parsley, finely chopped, for decoration

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

vegetarian or vegan, created for the autumn market of the independent Waldorf school Itzehoe

Process the remaining ingredients according to the list of ingredients. Wash the Hokkaido orange, remove the seeds, and cut into cubes approximately 1 cm long. Peel the carrots and finely dice them. Do the same with the ginger. Peel the shallots and garlic and finely chop them. Juice three oranges, zest one of them, and set aside the zest (without the white part, which is very bitter!). Zest the lime and set aside. Then squeeze the lime and add the juice to the orange juice. Finely chop the fresh coriander, including the stalks. Combine the pumpkin seed, rapeseed, and sesame oil with the ghee (vegans please use vegetable oil instead of ghee) in a large, wide pot and heat over medium heat. Add the panch puren and aniseed to the heated oil and roast for a few minutes until a wonderfully fragrant aroma develops. Now add the harissa paste and tomato paste and fry briefly. This allows both to develop their full flavor. Next, add the shallots, garlic, and ginger. Stir occasionally and continue to fry until the shallots and garlic are nice and translucent (approx. 5 minutes). Then add the carrots and pumpkin with the sugar and ½ teaspoon of salt, and increase the heat to high. Turn frequently and fry until the carrot and pumpkin pieces turn a golden brown, caramelize, and a sticky residue forms on the bottom of the pot. Don’t let it burn! Deglaze with the orange and lime juice and stir until the sticky residue has completely dissolved. Then add the vegetable stock, bring to a boil briefly, and then simmer with the lid on for 30 minutes at 1/3 heat. Then, puree the soup thoroughly with a hand blender until you have a smooth, creamy soup. If necessary, each cook can adjust the soup to their own personal taste by adding more hot vegetable stock to achieve the perfect consistency. Some like it a little thicker, others a little more liquid. Finally, season the soup to taste with sugar, salt, and freshly ground pepper. Now, just before serving, stir in the orange zest, lime zest, and coriander zest. For decoration, whip 1 cup of heavy cream until stiff, finely chop the parsley, and fillet the last orange. To do this, generously slice off the top and bottom of the orange, then place the orange on a wooden board. Using a (sharp!) knife, follow the curve of the orange from top to bottom, generously slice off the zest, including the white pith. Now, hold the orange in your hand and cut to the middle on either side of the silver membrane; the fillets will fall out automatically. Super simple. Put some pumpkin seed oil in a small container (e.g., an egg cup) and have a teaspoon ready. Finally, briefly roast the pumpkin seeds without oil or fat in a pan over medium heat, stirring frequently. Ladle the finished soup into warmed soup bowls or mugs. Place a dollop of whipped cream in the center of each bowl and use a spoon handle to draw a little of the cream into the soup. Carefully place an orange segment on top of the dollop of cream. Now place the small container of pumpkin seed oil directly over the bowl, dip the teaspoon in, and draw fine lines of oil across the bowl. Not too much, as the oil is very aromatic. All that’s missing for perfection is a few pumpkin seeds and some parsley, which are carefully placed on the bowl.