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Asian pumpkin soup according to Aunt Mona

updated

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Ingredients for 4 servings:

  • 1 kg Hokkaido pumpkin(s)
  • 2 shallots or 1 onion
  • 1 garlic clove(s)
  • 4 tbsp clarified butter
  • 20 g fresh ginger root
  • 600 ml chicken stock or vegetable stock
  • 200 ml coconut milk
  • 1 cup crème fraîche
  • Salt
  • Chili powder or pepper
  • lemon juice
  • Sesame or pumpkin seeds
  • Sugar
  • 500 g minced meat, if desired

Instructions

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

Dice the pumpkin. Finely dice the shallots and garlic and sauté in clarified butter. Add the pumpkin cubes. Peel and finely chop the ginger, add it, and sauté briefly. Deglaze with the chicken stock. Pour in the coconut milk, season to taste, and simmer over medium heat until the pumpkin is tender. Purée the soup, add the crème fraîche, lemon juice, and a pinch of sugar. Toast the seeds in a pan and sprinkle over the soup to serve. If desired, add 500g of cooked minced meat after puréeing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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