showery weather soup: quick & dirty!
Servings: 4 (small bowls)
ingredients:
- 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
how to:
- 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.
Notes
It’s a nice starter for 4 people as well as a main soup dish for 2 (accompanied by some baguette w/ butter or so).
Desiccated coconut flakes mixed w/ whipping cream: This is a solution if you run out of coconut milk.
Sorry: no empirical data on storing leftovers in the fridge or freezing the soup available!