John Myers
Contents
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Ingredients
- 1 Hokkaido pumpkin approx. 1 kg / cleaned 650 g
- 2 Carrots about 200 g
- 2 Waxy potatoes approx. 200 g
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 piece Ginger approx. 25 g
- 1 Red chilli pepper
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 750 ml Vegetable broth (3 teaspoons instant)
- 150 ml Cooking cream
- 150 ml Coconut milk
- 150 ml Orange juice (2 oranges)
- 2 tbsp Coriander frozen
- 2 tsp Sugar
- 1 tsp Mild curry powder
- 1 tsp Ground turmeric
- 1 tsp Sambal oelek
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 Spring onion
- Creme fraiche Cheese
Instructions
- Clean / core / peel the Hokaido pumpkin and dice it. Peel, wash and dice the potatoes. Peel the carrots with the peeler and dice them. Peel the onions and dice them. Peel the ginger and garlic cloves and dice them very small. Clean / core the chilli pepper, wash and dice very small. Halve the oranges and squeeze them. Heat butter (1 tbsp) and sunflower oil (1 tbsp) in a saucepan and fry the two-onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes vigorously. Add the pumpkin cubes, potato cubes and carrot cubes and sauté briefly. Deglaze / pour in the vegetable stock (750 ml). Add coconut milk (150 ml), cooking cream (150 ml) and orange juice (150 ml) and mix with sugar (2 teaspoons), mild curry powder (1 teaspoon), ground turmeric (1 teaspoon), sambal oelek (1 teaspoon), coarse sea salt the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Simmer everything with a lid for about 20 minutes. In the meantime, peel and wash the spring onions and cut them into fine rings. Hearty pumpkin soup with an Asian touch, sprinkled hot with a dollop of crème fraîche and spring onion rings, serve.
