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We are back in Germany!
It’s October now & suddenly it’s rainy, cold, stormy – sometimes the sun reappears resulting in some warming feeling … but then suddenly the temperature drops again … & raindrops keep falling on your head. That’s exactly the time for a hot soup keeping you warm & comfortable!
I remembered my very first approaches to create creamy pumpkin soup … so here’s the recipe for 4 small bowls of soft deliciousness!
… & it was a really quick affair!
Let’s start …
… w/ the ingredients:
- pumpkin puree (canned!)
- whipping cream
- desiccated coconut flakes
- ground ginger
- ground coriander
- ground sweet paprika
- salt & pepper
- pumpkin seed oil.
I used canned pumpkin puree … it comes from the baby food shelves in my trusted food store. It’s organic & contains nothing but pumpkin puree – no salt, no spices, no preservatives, no additives, no whatever … Each little jar contains 125 gr which is ok for a starter soup bowl. (You may remember that I told you before that canned pumpkin puree is not common in Germany.)
Okay … nobody will stop you if you lay your hands on a pumpkin (e. g. a Hokkaido), cut it into pieces, remove the seeds & bake it in your oven for about 30 min. Afterwards you can easily mash it to create your own homemade pumpkin puree!
So now back to the soup: we chop the onion, the carrot & the bacon & fry it in a pan for about 10 min (w/ some oil for frying).
In the meantime we mix the pumpkin puree w/ the whipping cream, the desiccated coconut flakes & the spices.
We start heating the mix & add the fried mess aka onion, carrot & bacon.
The pumpkin mix tends to bubble & splash – so stir permamently.
You don’t need any lengthy cooking: the pumpkin puree is ready out of the can & the rest is fried … Only heat it up!
Distribute to 4 bowls … & add a splash of dark pumpkin seed oil to each bowl!
This hot soup will not only rewarm you by its temperature, the spices will give you a nice inner feeling of cosiness for the next hours …
The onion & the carrot as well as the bacon will be tender, but remain as they are… bits! If you like a totally „smooth“ soup you may reach for a handheld blender & puree the soup. (I admit that I prefer any creamy soup having some bits staying…)
- 500 g pumpkin puree (canned – 4 jars à 125 g)
- 1 onion (medium size or 3-4 spring onions)
- 1 carrot (rather large)
- 20 g bacon
- 2 tbsp desiccated coconut flakes
- 3 tbsp whipping cream (mixed w/ the coconut to emulate coconut milk)
- 1/2 tsp ground ginger
- 1/2 tsp ground sweet paprika
- 1/2 tsp ground coriander
- 1 tbsp oil (e. g. peanut oil – for frying)
- 1 tbsp pumpkin seed oil (for frying)
- 4-5 tbsp whipping cream (for the soup)
- salt & pepper
- some pumpkin seed oil for serving
- Chop the onion, the carrot & the bacon.
- Add the oil reserved for frying to a pan & add chopped onion, carrot & bacon.
- Add pumpkin seed oil.
- Add salt & pepper.
- Fry for about 10 min until tender – stir constantly.
- Add the spices & the coconut cream mix to the pumpkin puree.
- Heat the pumpkin puree in a pot, but carefully: it tends to bubble & splash!
- Add the contents of the pan & stir constantly.
- Add salt & pepper until you feel it’s ok.
- Add remaining whipping cream & stir.
- Distribute the soup in bowls & add a splash of pumpkin seed oil on top.
- Serve immediately.