John Myers
Ingredients for 8 servings:
- 1 m.-large pumpkin(s), Hokkaido-
- 1 large carrot(s)
- 1 large onion(s)
- 2 tbsp butter
- 1 small piri-piri or chili pepper, dried
- 1 piece(s) ginger (thumb-sized) OR:
- 1 tbsp ginger powder
- 600 ml water
- 1 tsp vegetable broth (instant)
- 1 pinch(s) lovage, ground
- 250 ml cream
- 2 tbsp vinegar (NOT vinegar essence)
- broth, instant
- salt and pepper
- e.g. crème fraîche
- Pumpkin seed oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Neutral food combining recipe
Halve and quarter the pumpkin, and remove the seeds with a spoon. Then cut the quarters into approximately 1 cm wide strips, which then form cubes. Peel, halve, quarter, and thinly slice the carrot. Peel, halve, and finely slice the onion. Peel and finely chop the ginger. Melt the butter in a large, wide saucepan and add the pumpkin, carrot, and onion. Sauté vigorously. Then add the ginger (or sprinkle the ginger powder over it). Stir again. Pour in the water, add the instant stock, the lovage, and the piri-piri. Bring everything to a boil, stir again, and simmer covered until the pumpkin and carrot are nice and soft (takes about 20 to 30 minutes). Remove the piri-piri (you can leave the really hot ones in, of course). Add the cream and blend everything. Add the vinegar and bring everything to a vigorous boil. Season with instant broth, salt, and pepper. Ladle into bowls and garnish with a few drops of pumpkin seed oil and a dollop of crème fraîche, if desired. Serves 6 to 8 when served as a soup. Serves 4 when served as a main course. If you’re particularly hungry and/or the soup is intended as a main course, you can also serve it with lightly toasted bread. Note: The vinegar doesn’t overpower the taste; it’s there to make the soup lighter and easier to digest.
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