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Pumpkin Soup with Asian Touch

5 from 5 votes
Course Dinner
Cuisine European
Servings 8 people

Ingredients
 

  • 1 Hokkaido pumpkin 1450 g (cleaned: 1050 g)
  • 250 g Carrots
  • 2 Onions approx. 200 g
  • 2 Garlic cloves
  • 1 piece Ginger the size of a walnut
  • 2 tbsp Oil
  • 1 liter Vegetable broth (4 teaspoons instant)
  • 1 tsp Salt
  • 1 tsp Mild curry powder
  • 1 tsp Sugar
  • 0,5 tsp Pepper
  • 1 Can Coconut milk 400 ml
  • 400 g Bavarian meat loaf
  • 2 tbsp Oil
  • 4 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tbsp Sweet soy sauce
  • 1 tsp Sambal Manis
  • Balsamic Cream

Instructions
 

  • 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.
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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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