pumpkin #1: soup

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All started w/ a pumpkin, a superb Hokkaido. (As you might know by now Hokkaido is my favorite pumpkin – next comes butternut.)

In my trusted food store I got a Hokkaido of 1600 g which resulted in 1350 g after trimming & scraping out the seeds & the soft mess.

What to do w/ such a lot of pumpkin?

 

 

For a start I decided to bake the Hokkaido in my oven – only w/ some olive oil, salt & pepper. You may store the baked Hokkaido in your fridge for up to a week afterwards.

The weather was rainy – not such a surprise at this time of the years. So I thought about how to prepare another version of a pumpkin soup … & I also decided to try working w/ Hokkaido purée in a cake or a bread …

So now it’s the pumpkin soup – upcoming on the blog there will be a pumpkin bread.

However, we start now w/ the Hokkaido & the preliminaries.

After cleaning, trimming & scraping I cut the Hokkaido in bite-sized pieces.

I lined a baking tray w/ baking parchment (for the sake of cleaning afterwards …) The Hokkaido bits mixed w/ olive oil, salt & pepper were distributed all over the baking tray & then all marched into the oven.

I let it bake for about 30 min at 175° C w/ fan. (No need for preheating!)

Afterwards I had a big bowl filled w/ soft Hokkaido.

 

 

For the record:
If you need pumpkin purée & you need only a rather small amount of it & you are short on time – just try the corner for baby food. There you’ll find small glasses w/ pure organic pumpkin purée w/o any other additives.

 

For the soup I needed about 500 g Hokkaido purée – so the rest was stored safely in my fridge while I assembled all the other ingredients for my pumpkin soup.

 

 

There are …

  • baked Hokkaido (very soft!)
  • beef stock
  • carrots
  • red pepper
  • shallots
  • chorizo
  • dried oregano
  • dried thyme.

Why working w/ chorizo?
Chorizo is a hearty sausage which is fine w/ Mediterranean herbs. I thought it might be more interesting to have a pumpkin soup which is not flavored w/ ginger, cumin, coriander, coconut …

Let’s start!

Preparing the basis for the soup is very easy:

  • Put the Hokkaido bits & (most of) the stock in a pot.
  • Heat it up.
  • Blend it w/ your handheld electric blender until mushy.
  • Add salt & pepper to taste.

Then set aside.

 

 

After cleaning & trimming & peeling the vegetables everything – including the chorizo – ist cut into thin slices … ok – the red pepper is cut lengthwise beforehand. Try to prepare the slices as thin as possible.

 

 

Add some olive oil to a frying pan & add all the vegetables, the dried herbs & the chorizo & fry … Add some stock if it gets too dry … (Remember that I said to pour only most of the stock into the pot w/ the Hokkaido.)

After about 10-15 min overall the mess is soft, but no disintegration all over the pan.

Just add it to the Hokkaido mess, mix well & let it come to a boil once again.

 

 

Ready for serving!

This is a very thick soup, a substantial soup … if you like it a little more runny just add more stock than said in the recipe. No harm will be done to the soup at all.

If you like you may add a splash – small or less than small – of this gorgeous pumpkin seed oil.

 

 

Enjoy!

 

pumpkin #1: soup
Prep Time15 mins
Cook Time20 mins
Servings: 2 (up to 4)
ingredients
  • 500 g pumpkin mash (hokkaido pumpkin)
  • 400 ml stock (beef, veal or whatever)
  • 2 shallots (about 70 g before trimming & peeling)
  • 2 carrots (about 250 g before trimming & peeling)
  • 1 red pepper (about 100 g before trimming)
  • 2 chorizos (about 100 g)
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • 2 tbsp olive oil
  • salt & pepper (to taste)
  • pumpkin seed oil (optional)
equipment:
  • handheld electric blender
how to...
  • Trim & peel the shallots & cut them into thin slices. Put the shallot mess into a frying pan together w/ the olive oil & the dried herbs & start frying.
  • Cut the chorizo into thin slices (1-2 mm) & add to the shallot mess.
  • Trim the red pepper & cut it into 2 halves. Afterwards cur it into thin strips (about 2 mm). Add to the pan.
  • Trim & peel the carrots & cut them into thin slices (1-2 mm). Add to the pan.
  • Let it fry altogether for about 5 min; then add some stock (about 100 ml) & let it simmer for at least another 5 min. The carrots shall be soft.
  • In the meantime: put the pumpkin mash in a pot together w/ the remaining stock & bring everything to a boil.
  • Blend everything w/ your handheld electric blender into a soft mess. Be careful: it likes to splash!
  • Add all of the mess of the frying pan to the mess in the pot & combine. Add salt & pepper to taste.
  • Serve & add some pumpkin seed oil on top if you like.
Notes
Servings: It's a substantial lunch (or dinner) for 2 people; you may also distribute the soup into 4 servings as a substantial starter.

 

(information on equipment)

 

 

 

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