Somehow we came up with the idea for pumpkin. Pumpkin - that fits the season. And why not make a proper pumpkin soup? So off to the market to get what we needed (especially the pumpkin) and off we went. What goes in:
- a small Hokkaido pumpkin. Ok, in our case it was 3/4 of a small one, so with medium-sized pumpkins probably about half will suffice. Ours weighed about 1.6 kg.
- 3-4 potatoes
- half an orange (squeeze out the juice, that goes in)
- cooking cream
- 2-3 cloves of garlic
- olive oil to sauté the pumpkin
- 1 liter of vegetable broth
- spices (ginger, coriander, cayenne pepper, hot paprika powder, nutmeg, cinnamon, the turmeric from the picture was not used)
- pine nuts (toasted later over the soup)
The most labor-intensive part of the whole dish was butchering the pumpkin. They are hard! That's work! Nevertheless, you have to get through it. This was the procedure:
- cut the pumpkin into columns. Caution, this is really work, they are hard. I also peeled the pumpkin. Yes, I know, with Hokkaido you can eat the skin. But you can - you don't have to. And with a vegetable peeler it goes quickly.
- then empty the columns - remove all the core.
- then cut the columns into cubes
- sauté the cubes with garlic together in oil
- cook potatoes in cubes together with the pumpkin and the vegetable broth (20-25 minutes)
- blend the whole thing with the hand blender.
- add the first round of spices (generous amount of ginger and coriander, be a bit careful with hot paprika and cayenne pepper, of course pepper and salt and a little cinnamon) and stir in
- stir in the cooking cream and the orange juice
- add nutmeg and stir in and let it simmer lightly
- toast pine nuts in the pan, when the pine nuts are done, the soup is also ready
We had a delicious French country bread with paprika and wine spritzer to go with it. It was absolutely delicious, the whole thing! By the way, the quantity was rather for 4 people, we like to cook a little more than just for one meal when it comes to soup.