John Myers
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Pumpkin Soup Made from Pumpkin Puree with Asian Touch
The perfect pumpkin soup made from pumpkin puree with asian touch recipe with a picture and simple step-by-step instructions.
Basic recipe for the pumpkin puree
- 1 piece Hokkaido pumpkin
- 1 piece Butternut squash
- 2 piece Patisson squash
- The weight percentage of The individual varieties should be roughly The same
- But you can also put together your puree according to your own taste
for the soup
- 500 g Pumpkin puree
- 2 piece Shallots
- 1 Bit Garlic
- 1 piece Ginger, double walnut size
- Sunflower oil
- 400 ml Coconut milk
- 100 ml Cream
- 100 ml Water
- 3 tbsp Peanut kernels, unsalted
- 1 piece Organic lime
- Salt
- Espelette pepper. according to taste
- Red hibiscus curry
Preparation of the pumpkin puree
- Preheat the oven to 200 °.
- Cut the pumpkins in half and remove the seeds, straighten the undersides a little so that they are more or less horizontal on the tray. Then bake in the oven for about 45-60 minutes until soft (depends on the size !!).
- Then take out of the oven and let cool down completely. After cooling, scrape the meat out of the shell with a spoon and puree it finely with the cutting stick. Keeps in the refrigerator for a week, but it can also be frozen well or you can also boil it down in portions in advance.
- This ready-made puree can now also be used as a side dish for various dishes. To do this, slowly heat the desired amount in a saucepan and reduce the excess liquid over a low heat. Then add salt, pepper and strong nutmeg to taste. Add a few roasted pumpkin seeds and you’re done.
Making the soup
- Peel and finely dice shallots, ginger and garlic. Sweat in a little sunflower oil until translucent.
- Then add the pumpkin puree and the water, coconut milk and cream and slowly bring to the boil.
- In the meantime, peel off the peel of the lime with a fine grater. Squeeze the lime. Put the peanuts in a plastic bag and chop them up a little with the plating iron or a meat tenderizer.
- Finely puree the soup with the cutting stick, season with Espelette pepper, salt and lime juice.
- For the soup cup, we cut off a lid from a small raw Hokkaido pumpkin and pull the seeds out, straightening the bottom a little so that it stands straight. (After eating it can be rinsed out briefly and then muddled up for something else !!!!)
- Now put the finished soup in the pumpkin, garnish with the lime zest and peanuts and sprinkle some hibiscus curry over everything ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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