Asian Pumpkin Soup
There is no doubt; this is my favourite pumpkin soup! Asian
spices help to pep up the otherwise neutral and bland pumpkin in a
completely new way. Additional value is given by an attractive
serving suggestion - in pumpkin peel! Check out your pumpkin
supplies and we wish you luck!
Serves 8
600 g pumpkin
small handful of dried lime leaves
1 medium-sized chilli
3 cloves of garlic
2-3 chumps of ginger
4 stalks of lemon grass
1 teaspoon of caraway seeds
2 shallots
olive oil
0,5 l chicken broth
200 g basmati rice
2x400 ml coconut milk
a pinch of McCormick's sea salt
a pinch of McCormick's black pepper
juice of 4 limes
Peel the pumpkin and discard the seeds; then dice the flesh of the
pumpkin into 2-3 cm dices. Now prepare the other ingredients for
the ?soup base' - cut ginger into thin slices and shallots into
small slices; cut chilli into rings and crush the garlic gloves.
Then halve the lemon grass stalks first lengthwise and then into
2-3 cm sticks. Then heat a large pot (the quantity of stock used
may be fitted to the size of your ?tureen') and pour some olive oil
into the pot. After the oil has heated, add chopped ginger, chilli,
lemon grass, caraway seeds, garlic, and onions and heat until light
brown. When almost tender, add the pumpkin. Now add the chicken
broth and allow it to come to boil before adding the rice and dried
lime leaves. When rice and pumpkin are almost tender, add coconut
milk. Season the soup with salt, black pepper and limejuice. Serve
it from a pumpkin peel; add some fresh chopped coriander
immediately before serving.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor