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Pumpkin Soup Made from Pumpkin Puree with Asian Touch

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 57 kcal

Ingredients
 

Basic recipe for the pumpkin puree

  • 1 Hokkaido pumpkin
  • 1 Butternut squash
  • 2 Patisson squash
  • The weight percentage of The individual varieties should be roughly The same
  • But you can also put together your puree according to your own taste

for the soup

  • 500 g Pumpkin puree
  • 2 Shallots
  • 1 some Garlic
  • 1 Ginger, double walnut size
  • Sunflower oil
  • 400 ml Coconut milk
  • 100 ml Cream
  • 100 ml Water
  • 3 tbsp Peanut kernels, unsalted
  • 1 Organic lime
  • Salt
  • Espelette pepper. according to taste
  • Red hibiscus curry

Instructions
 

Preparation of the pumpkin puree

  • Preheat the oven to 200 °.
  • Cut the pumpkins in half and remove the seeds, straighten the undersides a little so that they are more or less horizontal on the tray. Then bake in the oven for about 45-60 minutes until soft (depends on the size !!).
  • Then take out of the oven and let cool down completely. After cooling, scrape the meat out of the shell with a spoon and puree it finely with the cutting stick. Keeps in the refrigerator for a week, but it can also be frozen well or you can also boil it down in portions in advance.
  • This ready-made puree can now also be used as a side dish for various dishes. To do this, slowly heat the desired amount in a saucepan and reduce the excess liquid over a low heat. Then add salt, pepper and strong nutmeg to taste. Add a few roasted pumpkin seeds and you're done.

Making the soup

  • Peel and finely dice shallots, ginger and garlic. Sweat in a little sunflower oil until translucent.
  • Then add the pumpkin puree and the water, coconut milk and cream and slowly bring to the boil.
  • In the meantime, peel off the peel of the lime with a fine grater. Squeeze the lime. Put the peanuts in a plastic bag and chop them up a little with the plating iron or a meat tenderizer.
  • Finely puree the soup with the cutting stick, season with Espelette pepper, salt and lime juice.
  • For the soup cup, we cut off a lid from a small raw Hokkaido pumpkin and pull the seeds out, straightening the bottom a little so that it stands straight. (After eating it can be rinsed out briefly and then muddled up for something else !!!!)
  • Now put the finished soup in the pumpkin, garnish with the lime zest and peanuts and sprinkle some hibiscus curry over everything ..... enjoy your meal .....
  • I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.

Nutrition

Serving: 100gCalories: 57kcalCarbohydrates: 1.5gProtein: 0.6gFat: 5.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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