John Myers
Pompoensoep met Kokosmelk en Wortelbloesem
Het perfecte recept voor pompoensoep met kokosmelk en wortelbloesems met een afbeelding en eenvoudige stapsgewijze instructies.
- 1 Pumpkin Hokkaido (1200 g pumpkin meat)
- 2 uien ca. 200 gr
- 200 gr Aardappelen
- 1 stuk Gember ca. 50 gr
- 2 teentjes knoflook
- 1 Rode chilipeper
- 400 g wortelen
- 2 el boter
- 1 Blik Kokosmelk 400 ml
- 1200 ml Groentebouillon (6 theelepels instant)
- 1 tsp zout
- 0,5 tl Peper
- 0,5 theelepel suiker
- 1 tl Chilivlokken
- 4 el Zoete sojasaus
- 2 el Maggie
- 4 el Gehakte peterselie (TK)
- 2 Splash of lemon juice
- 3 el Pompoenpitolie
- 3 el Creme fraiche Kaas
- Eighth, core, peel, wash and dice the pumpkin. Peel and dice the onions. Peel, wash and dice the potatoes. Peel and finely dice the ginger. Clean, wash and finely dice the chilli pepper. Peel the carrots with the peeler and scrape with the carrot blossom scraper / peeler 2 in 1 decorating blade. Heat butter (2 tbsp) in a saucepan and fry / sauté the vegetables (diced pumpkin, diced onion, diced potatoes, diced ginger and chilli pepper) and deglaze / pour in the vegetable stock (1200 ml). Add the scraped carrots and simmer / cook for about 25 minutes. Caution: Take the carrots out again after 8 minutes, let them cool down a little and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with a knife. Puree the soup with a hand blender or mixer, add the coconut milk and season with salt (1 teaspoon), pepper (½ teaspoon), sugar (½ teaspoon) and chilli flakes (1 teaspoon), sweet soy sauce (4 tbsp) and Maggi (2 Tbsp) season / season well and mix again with the hand blender. Finally, add / fold in two dashes of lemon juice, the chopped parsley and the carrot blossoms and serve drizzled with crème fraîche and pumpkin seed oil.
