Pumpkin soup
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ingredients
350 g pumpkin 2 pcs large carrots pcs 2cm ginger root pcs smaller celery 4 cloves garlic pcs bay leaf, salt and saffron
progress
Something different and different again 🙂 There are many kinds of pumpkin, hokkaido and white are our favourites, but butternut is great too. It’s not the traditional white one, nor the bottle one, nor the muscadine one (we don’t like that at all). Pumpkin is a fine vegetable because it is filling, contains beta-carotene and pro-vitamin A, Vitamin C, is high in oils and fiber, contains potassium, and is low in calories. And it is easy to prepare.
The pumpkin unmistakably includes aromatic roots such as ginger, galang, garlic, onion, herbs or cinnamon and star anise, cardamom… If you want to store the pumpkin because you can not spend it all at once, hollow out the kernel of the pumpkin and wrap it in food foil. It will keep for a week in the refrigerator. Pumpkin is good both sweet and savoury. On toast, on cake, in cake with apple and poppy seeds, in soup with everything, in smoothies, in jam. Now we are writing a soup recipe together, but part of the preparation was also a spread with tofu.
1.
Add saffron and bay leaf to boiling water. Add finely grated pumpkin, carrot and celery. Boil with garlic, bay leaf and a little salt and ginger. Do not boil for long, you will lose vitamins. Boil the water after grating the mixture for about 2minutes. Then strain the vegetable mixture into a blender, blend until smooth. Remember to take out the bay leaf before blending, on the contrary, you can put in ginger if you like spicier soups.
2.
You can use the stock from the soup as I advised above. Or use it to thin the soup to taste. We combined the texture of the unmixed mixture and the cream of chives 🙂
3.
TIP: if you have cheesecloth, scrape out the pumpkin seeds with the flesh and wrap them in it and boil them in water, they will let the oil and nutrients out and you can use the broth for risotto, for example, or pour it over a piece of chunk 🙂
