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a delicious pumpkin soup with a touch of India...
... just the right thing for gloomy autumn days and in addition a medication cupboard for your body, as e.g. the Hokkaido pumpkin contains more carotin in its pulp than carrots, in addition some more Vitamins like A, C and E as well as calcium, potassium, zinc and magnesium. At the same time Hokkaido has very few calories - 100 g contain only 23 large calories (kcal.).
Another advantage of a Hokkaido pumpkin (tastes like nuts) is, that you can use it with its peel, and since its smaller than the "Halloween-pumpkins" its ideally suited for small families.
All in all the pumpkin may be found worldwide in a great variety. Archeological finds proof that mankind harvested pumpkins as early as 12.000 years ago. The name derives from its Latin origin "Curcubita", from which e.g. in Old High German an abbreviation was formed: "Kurbitz", hence in German speaking nations it's still called "Kürbis". Nowadays we know 90 genera and 900 variations!
Serves 4-6
- approx. 3 tbsp. Ghee
- 1 Hokkaido pumpkin
- 2 onions
- 1-2 red bell pepper
- 2-3 carrots
- 2-3 big potatoes
- 1 red Chili
- 0,25 l cocos milk
- 0,25 l milk or cream
- 0,5-0,75 l vegetable broth
- 0,5 l juice of either orange, pineapple or apple
- fresh ginger (to taste)
- 1 bunch mixed herbs
- 2-3 garlic gloves
- 1 lemon
- olive oil, salt, pepper, curry, cumin
Preparation
Rinse Hokkaido, cut it in half with a sharp knive and remove all seeds (which you may dry and use otherwise). Dice Hokkaido to approx. 1 - 1.2 inches size. Peel potatoes and carrots and also dice them. Peel onion and hash.
Heat Ghee in a large pot and add pumpkin dices. Add carrots after approx. 5 minutes, add potato dices after another 5 minutes have passed. Add chopped onions last, fry for 1-2 minutes and add juice. Which juice you take is up to you - your preference will add a nice variation in taste. Let the soup simmer with open lid for a few minutes and then add vegetable broth.
Close led and let soup simmer for approx. 20-30 minutes at medium heat. In the meantime you can peel and chop ginger, same with garlic, rinse chilis and remove their seeds if you don't like a hot taste to the soup. Cut chili in fine slices when done removing seeds. Add half of chili rings to soup and keep the rest for decoration when serving. After some more minutes we suggest you puree the soup, so that it will become viscid.
Add some milk or cream to the soup (or if you like yogurt or sour cream), as well as coconut milk and rinsed, chopped herbst. Salt and spices to taste. Rinse bell pepper, cut and remove seeds and chop finely. Add to soup together with remaining chili rings when serving and maybe ad some cut chives or scallions.
Side dish: baguette or Naan-bread
And if you need to make the soup last for more persons on a very short notice. add some rice or yellow lentils for the last 10 minutes - delicious!
Enjoy your meal!
