John Myers
Ingredients for 4 servings:
- 1 kg pumpkin flesh (nutmeg or Hokkaido), peeled, diced
- 2 medium-sized onions, roughly diced
- 2 tbsp butter
- 750 ml chicken broth or vegetable broth
- 200 ml cream
- 400 ml coconut milk
- 3 stalks of lemongrass, ends pressed
- 1 stalk(s) cinnamon powder
- 1 piece(s) ginger root, about the size of a double thumb
- 2 pinches of cayenne pepper
- ½ tsp curry powder, Madras
- Salt or soy sauce
- Black pepper, freshly ground
- Basil or Thai basil, chopped, for garnishing
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
with various fillings, vegetarian, chicken, shrimp
Melt the butter in a large saucepan and sauté the onions until translucent. Add the pumpkin cubes and sauté for 2-3 minutes, stirring, then add the broth. The pumpkin should be more than covered; 3 cm above the pumpkin’s height is a rough guide. Bring to a boil and add the lemongrass, chopped ginger, and the cinnamon stick. It’s practical, of course, to make a bunch of spices, so they’ll be easier to fish out later. Simmer over low heat for about 30 minutes. Remove the soup from the heat, discard the spices, and blend the soup with a hand blender. Add the cream and coconut milk, bring back to a boil, and season with curry, cayenne pepper, black pepper, and salt. If the soup is too thick, thin with broth. Garnish with basil and serve. I use the soup as a base and add various garnishes: – fried zucchini cubes as a garnish, sprinkled with roasted pumpkin seeds – chicken strips marinated in soy sauce and garlic, seared until crispy, with croutons if desired – a grilled shrimp and zucchini skewer arranged on a plate with a piece of baguette or flatbread on the side. If you let the soup cool, it becomes very thick. By adding a little stock and/or cream when reheating, you can easily achieve the desired consistency. Season to taste afterwards. The soup can be frozen without any problem, so you can also cook it in advance.
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