■
38
│
GB
│
IE
SSW 400 A1
Pumpkin soup
4 people
Ingredients
■
1 medium-sized onion
■
2 garlic cloves
■
10–20 g fresh ginger
■
3 tbsp. rapeseed oil
■
400 g pumpkin (preferably Hokkaido pumpkin as the skin softens during
cooking and it does not need to be peeled)
■
250–300 ml coconut milk
■
250–500 ml vegetable stock
■
The juice of ½ an orange
■
A little dry white wine
■
1 tsp. sugar
■
Salt, pepper
Preparation
1) Peel and dice the onions and garlic. Peel and finely chop the ginger. Sauté
the onion and ginger in hot oil. After 2 minutes, add the garlic.
2) Clean the pumpkin thoroughly in warm water using a vegetable brush, then
cut it into 2–3 cm cubes. (If you use a different variety instead of Hokkaido,
you need to peel the pumpkin). Add the pumpkin cubes to the onions and
ginger and sauté them. Add half the coconut milk and as much vegetable
stock as necessary to cover the pumpkin. Simmer with the lid on for about
20–25 minutes until the food is soft. Mix everything with the meat and
vegetable blade
to a smooth consistency. Add coconut milk as required
to give the soup a smooth, soft and creamy consistency.
3) Add orange juice, white wine, sugar, salt and pepper to taste to give the
soup a sweet and sour/salty note alongside the spicy taste.
Summary of Contents for 282546
Page 3: ... 3 A B C ...
