Pumpkin-carrot-ginger soup from Fiefhusen

Ingredients for 8 servings:

• 500 g Hokkaido pumpkin(s), cleaned but with skin, cut into 1 cm cubes
• 350 g carrot(s), cleaned and cut into fine cubes
• 60 g fresh ginger, peeled and finely diced
• 3 orange(s), organic, juice of all, grated peel of one
• 1 lemon(s), organic, juice and grated peel
• 1 large garlic bulb(s) (Chinese garlic), diced
• 3 shallots, peeled and finely chopped
• 10 leaves of coriander (Vietnam coriander), finely chopped, alternatively 1 bunch of ‘normal’ coriander
• 2 tbsp Indian spice mix (Panch Puren)
• 1 tsp aniseed
• 1 tsp, heaped harissa paste
• 2 tbsp, heaped tomato paste
• 5 tbsp, heaped sugar, brown
• ½ tsp salt
• 2 tbsp rapeseed oil
• 2 tbsp pumpkin seed oil, Styrian
• 1 tbsp sesame oil
• 1 tbsp, heaped ghee
• 1 liter vegetable broth, clear, after pureeing add a little more if needed
• n. B. Salt and pepper, freshly ground
• Sugar, brown to taste
• 1 bunch parsley, flat
• 1 handful of pumpkin seeds, green, roasted
• 3 orange(s), filleted
• 1 cup whipped cream, fresh
• n. B. Styrian pumpkin seed oil

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

with exotic flavors and created for the autumn market of the free Waldorf school Itzehoe

Combine the pumpkin seed, rapeseed, and sesame oil with the 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 they develop a wonderfully fragrant aroma. Now add the harissa paste and tomato paste and roast briefly. This ensures that both develop their full flavor. Next, add the shallots, garlic, and ginger. Stir occasionally and continue to sauté until the shallots and garlic are translucent (approx. 5 minutes). Then, add the carrots and pumpkin with the sugar and ½ teaspoon of salt, and increase the heat to high. Stir frequently and roast until the carrot and pumpkin pieces take on a golden brown color, caramelize, and a browned surface forms on the bottom of the pot. Don’t let them burn! Deglaze with orange and lime juice and stir until the sediment has completely dissolved. Then add the liter of vegetable stock, bring to a boil briefly, and simmer covered for 30 minutes at 1/3 heat. Then, puree the soup thoroughly with a hand blender until it is evenly creamy. 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, some a little more runny. Finally, season the soup to taste with sugar, salt, and freshly ground pepper. Just before serving, stir in the orange and lime zest and the coriander. For decoration, whip the cream until stiff, finely chop the parsley, and fillet the oranges. To do this, generously cut away the top and bottom of the orange, then place the orange on a wooden board. Now, using a (sharp!) knife, following the curve of the orange from top to bottom, also generously cut away the zest, including the white pith. Now you hold the orange in your hand and cut right and left of the silver membranes down to the middle and the segments will fall out automatically. Super simple. Put a little pumpkin seed oil in a small container (e.g. egg cup) and have a teaspoon ready. Finally, briefly roast the pumpkin seeds without oil or fat in a pan over medium heat, turning frequently. Now ladle the finished soup into preheated soup bowls or cups. 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. Now carefully place an orange segment on top of the dollop of cream. With the small container containing the pumpkin seed oil, move it directly over the plate, dip the teaspoon in and draw fine lines of oil over the soup. Not too much, because the oil is very aromatic. All that’s missing for perfection is a few pumpkin seeds and some parsley, which are carefully sprinkled on top of the soup.