John Myers
Sunny Ginger Pumpkin Soup with Grilled Gamba
The perfect sunny ginger pumpkin soup with grilled gamba recipe with a picture and simple step-by-step instructions.
- 0,5 Pc. Hokkaido pumpkin
- 2 Pc. Potatoes big
- 1 Pc. Carrot
- 1 tbsp Olive oil
- 1 Pc. Big onion
- 1 Pc. Clove of garlic
- 350 ml Vegetable broth
- 1 Msp Curry paste
- 150 ml Coconut milk
- Salt and pepper
- Pumpkin seed oil
- Cream
- Remove the seeds from the pumpkin (scrape it out) with a tablespoon and divide it into larger pieces (this works best if you use a large knife and break the pieces rather than cut them). If it is also a Hokkaido pumpkin, the bowl can stay on. Peel the potatoes and cut into larger pieces. Cut the carrot into small pieces.
- Heat the olive oil in a medium saucepan. Chop the onions and garlic, add and sauté until translucent. Add the curry paste and the peeled and finely chopped ginger (amount please according to taste, I usually use 3-5 cm of a ginger tuber). Add the carrots, potatoes and pumpkin and fill up with vegetable stock. The vegetables should be roughly covered. If you want the soup to be relatively liquid, add 500 ml, if you want it thicker, add less broth (alternatively, steam in 500 ml until soft and then skim off again) Let simmer for about 15-20 minutes on low heat until the potatoes and pumpkin are soft but are not muddy.
- Puree the whole thing and add coconut milk to taste. The same applies here: amount to taste. The whole thing can be nicely decorated with a few drops of pumpkin seed oil and a dash of cream. With the back of the spoon you can create beautiful patterns. Zucchini slices seared in olive oil and garlic and lightly salted also taste good. Just add it to the soup at the end.
Facebook Comments