John Myers
Contents
show
Alpîranî
- 1 Hokkaido pumpkin 1450 g (cleaned: 1050 g)
- 250 g Koz
- 2 Pîvaz nêzîkî. 200 g
- 2 Destên sîr
- 1 perçe Zencefîl bi qasî gûzê
- 2 çerm rûn
- 1 lître Bûka sebzeyê (4 kevçîyên çayê tavilê)
- 1 tsp Xwê
- 1 tsp Toza keriyê nerm
- 1 tsp Îekir
- 0,5 tsp Îsota reş
- 1 Qûtîk Şîrê gûzê 400 ml
- 400 g Bavarian meat loaf
- 2 çerm rûn
- 4 pêlên mezin Xwêya deryaya qelew ji alê
- 2 pêlên mezin Bibera rengîn ji alê
- 1 çerm Soya soya şîrîn
- 1 tsp Sambal Manis
- Balsamic Cream
Telîmata
- Eight the pumpkin, remove the core, peel and dice. Peel the carrots with the peeler and cut into pieces. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Heat peanut oil (4 tbsp) in a large saucepan, fry the onion cubes with the garlic clove cubes and ginger cubes vigorously. Add the pumpkin cubes and carrot pieces, fry briefly and deglaze / pour in the vegetable stock (1 liter). Season with salt (1 teaspoon), mild curry powder (1 teaspoon), sugar (1 teaspoon) and pepper (½ teaspoon) and simmer / cook for about 20 minutes. Work through with the hand blender, mix well and mix in the coconut milk (400 ml). Cut the meat loaf into small diamonds, brown in a pan with oil (2 tbsp) and add to the soup. Finally, season the soup with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (2 big pinches), sweet soy sauce (1 tbsp) and sambal manis (1 teaspoon). Serve Asian style pumpkin soup garnished with balsamic cream.
