John Myers
Ingredients for 3 servings:
- 1 pumpkin(s), Hokkaido
- 500 ml vegetable stock, well seasoned
- 25 g fresh ginger, finely chopped, more or less to taste…
- 1 ½ m.-sized onion(s)
- 30 g butter
- 1 shot of oil
- 1 tsp spice paste, Thai, red, approx.
- 200 ml cream, liquid
- some whipped cream for decoration
- 200 g low-fat curd cheese
- 1 tsp spice paste (lemongrass), approx.
- 1 tbsp vinegar
- some salt
- some pepper
- Pumpkin seeds, peeled, for decoration
- some pumpkin seed oil, good quality
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
tastes sensational – and is a real eye-catcher
The quantities in this recipe are approximate, as pumpkins vary in size and I generally cook “as I please.” Wash the pumpkin thoroughly, as the skin can be used! Cut the pumpkin into pieces, scoop out the seeds, cut into “cake slices,” and then cut these into approximately 3cm-sized pieces. Peel the onions and dice them. Peel the ginger and finely chop them. Sauté the diced onions in the butter and a dash of oil. Add the pumpkin cubes and sauté briefly. Then add the finely chopped ginger and sauté briefly. Pour in the vegetable stock and simmer covered for about 30 minutes. Add the red Thai paste and purée the soup (using an immersion blender). Stir in the quark and the cream with a whisk until smooth, and season the soup well with salt, pepper, the lemongrass paste, and a little vinegar. Depending on the desired consistency, you can add more stock or cream. Ladle the soup into bowls or soup cups. Place a dollop of whipped cream in the center and draw fine lines with the pumpkin seed oil. Finally, scatter the pumpkin seeds loosely over the soup. Note: The pumpkin seed oil and seeds on top not only give the soup a beautiful appearance, but also an incredible flavor boost and are a must-have!
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