John Myers
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Ingredients
- 1360 g 1 Hokkaido pumpkin 1950 g / cleaned
- 200 g 2 Onions
- 20 g 2 cloves of garlic
- 20 g 1 piece of ginger peeled
- 2 tbsp Sunflower oil
- 1250 ml Vegetable broth (5 teaspoons instant broth)
- 250 ml Coconut milk
- 1 tsp Pumpkin spice from ANKERKRAUT *)
- 0,5 tsp Chili oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 powerful splashes Lemon juice
- 2 tbsp Sweet soy sauce
- 2 tbsp Light soy sauce
- 2 tbsp Orange juice
- 2 tbsp Crème fraîche with garden herbs
- 2 big pinches Coarse sea salt from the mill
- Crème fraîche or sour cream
- Pumpkin seed oil
Instructions
- Quarter the Hokkaido pumpkin, remove / scrape the pulp with the seeds, peel and cut into large cubes. Keep the parts with the seeds for later use (pumpkin seed snack!). Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Heat sunflower oil (2 tbsp) in a large saucepan, add the vegetables (onion cubes + garlic clove cubes + ginger cubes and pumpkin cubes) and stir-fry for a few minutes. Deglaze / pour on the vegetable stock (1250 ml). Add the coconut milk (250 ml) and sprinkle with pumpkin spice (1 teaspoon), chili oil (½ teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and lemon juice (2 big pinches) Spice up. Let everything simmer / cook with the lid on for about 20 minutes. Finally mix well with the hand blender and season with sweet soy sauce (2 tbsp), light soy sauce (2 tbsp), orange juice (2 tbsp), crème fraîche (2 tbsp) and coarse sea salt from the mill (2 big pinches). Serve the soup in soup bowls with a dollop of crème fraîche or sour cream and drizzled with pumpkin seed oil. *) Spice mix of: sea salt, coriander seeds, curry powder, black pepper, dried carrots, nutmeg and cayenne pepper
