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next try: pumpkin soup
Prep Time15 minutes
Cook Time20 minutes
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.