Carved a Pumpkin head as usual this year. I made this with the pulp.
It was really, really good..
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Spicy Pumpkin-Coriander Soup
I created this soup in early October in honour of Autumn. This spicy and tart soup is quick and easy as a light first course for Autumn or Winter. The perfect prelude to a fruity main course such as Thyme Pork Chops (or turkey) topped with grilled peach slices and sautéed apple dice, green beans and russet (red) potatoes! Or serve with a hearty whole grain bread with a side dish of cooked lentils and spinach garnished with chopped boiled egg for a wholesome vegetarian meal.
4-6 generous portions
750 g. pumpkin - about 1 small or half a medium (peel and seeds removed)
1 lg. onion
2 lg. cloves garlic
1-1/2 T. grated fresh ginger*
1 T. freshly ground coriander seed*
1 dried red chilli pepper
2-1/2 t. to 1 T. balsamic vinegar
30 gr. butter
a little oil or butter for spices
1 litre vegetable broth
250 ml. dry white wine
1 t. or more salt
several twists of fresh ground pepper
2 T. chopped fresh coriander
cream or evaporated milk to drizzle per serving
Cut the pumpkin into manageable wedges, pare and discard seeds and fibre. Cut pumpkin into small pieces.Chop onion and garlic coarsely. Melt the butter in a large pot and sauté the pumpkin, onion and garlic together for 5 minutes. Add the wine and allow to simmer for a few minutes. Add the broth.
Grate the fresh ginger (discard fibre). Grind the coriander seed and sauté with the ginger and the chilli in a little oil for several minutes over medium heat. Stir constantly, adding a little water if necessary to prevent burning or sticking. Add to the pumpkin. Stir and cover. Bring to the boil, lower heat and allow to simmer for 15 minutes.
Add the salt and the pepper. Puree (a submersion blender is perfect for this) until smooth and add the balsamic vinegar.
It was really, really good..
--------------------------------------------------------------------
Spicy Pumpkin-Coriander Soup
I created this soup in early October in honour of Autumn. This spicy and tart soup is quick and easy as a light first course for Autumn or Winter. The perfect prelude to a fruity main course such as Thyme Pork Chops (or turkey) topped with grilled peach slices and sautéed apple dice, green beans and russet (red) potatoes! Or serve with a hearty whole grain bread with a side dish of cooked lentils and spinach garnished with chopped boiled egg for a wholesome vegetarian meal.
4-6 generous portions
750 g. pumpkin - about 1 small or half a medium (peel and seeds removed)
1 lg. onion
2 lg. cloves garlic
1-1/2 T. grated fresh ginger*
1 T. freshly ground coriander seed*
1 dried red chilli pepper
2-1/2 t. to 1 T. balsamic vinegar
30 gr. butter
a little oil or butter for spices
1 litre vegetable broth
250 ml. dry white wine
1 t. or more salt
several twists of fresh ground pepper
2 T. chopped fresh coriander
cream or evaporated milk to drizzle per serving
Cut the pumpkin into manageable wedges, pare and discard seeds and fibre. Cut pumpkin into small pieces.Chop onion and garlic coarsely. Melt the butter in a large pot and sauté the pumpkin, onion and garlic together for 5 minutes. Add the wine and allow to simmer for a few minutes. Add the broth.
Grate the fresh ginger (discard fibre). Grind the coriander seed and sauté with the ginger and the chilli in a little oil for several minutes over medium heat. Stir constantly, adding a little water if necessary to prevent burning or sticking. Add to the pumpkin. Stir and cover. Bring to the boil, lower heat and allow to simmer for 15 minutes.
Add the salt and the pepper. Puree (a submersion blender is perfect for this) until smooth and add the balsamic vinegar.
