John Myers
Ingredients for 4 servings:
- 1 pumpkin(s), Hokkaido
- 6 medium-sized potatoes, floury
- 2 tbsp oil, neutral
- 1 onion(s), finely chopped
- 2 garlic cloves
- 2 tsp Sambal Oelek, less if you don’t like the spiciness
- 2 tbsp coarse mustard
- 1 ½ liters vegetable broth
- 1 tbsp balsamic vinegar
- 125 ml Cremefine (or cream)
- salt and pepper
- 125 g sausage (chorizo slices, alternatively Cabanossi)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
slight spiciness paired with sweet accents
Roughly chop the pumpkin, removing the insides, of course. Finely chop the onion and garlic and sauté in hot oil, then add the pumpkin pieces and peeled and diced potatoes. Heat briefly with the sambal oelek and mustard, then pour in the vegetable stock. Simmer on low heat for 25 minutes. Then puree. Season generously with salt and pepper, and stir in the vinegar and crème fraîche. Just before serving, add the chorizo pieces (I used pieces about 1 cm thick and maybe 2 cm wide… but I can imagine cabanossi just as well. You’ll have to adjust the spiciness accordingly). The soup thrives on a combination of sweetness (pumpkin, onion, and coarse mustard), spiciness (sambal oelek), and a slight acidity (balsamic vinegar). The chorizo adds additional flavor, but shouldn’t be left to infuse in the soup for too long.
Facebook Comments