Pumpkin soup,
the Eastern variant of Peter Bauwens.
The classic use of the pumpkin. Cucurbita moschata squashes result in an even sweeter and creamier dish. You can prepare the soup with standard ingredients, give it a Mediterranean twist with a little tomato and thyme, or, as in this recipe, give it a somewhat oriental character.
ingredients
1 large butternut squash
1 leek
1 litre of vegetable stock
1 tablespoon of curry powder
1 teaspoon of cumin seeds
1 tablespoon of sesame oil
2 cloves of garlic
a piece of fresh ginger
coconut cream
a bunch of fresh coriander
turmeric
paprika powder
sesame seeds
preparation
Heat a saucepan and add the curry and cumin. Let it warm through for a moment and then add the oil, finely chopped garlic, leek and ginger, stirring continuously. Keep stirring and fry for a minute. Cut the pumpkin into pieces, remove the seeds but leave the skin on. Mix the pumpkin with the oil and spices and toss everything together for a minute. Add one litre of vegetable stock and bring gently to the boil with the lid on. Let the soup simmer gently on a low heat for 20 minutes.
Blend the soup with the hand blender.
Serve the soup with a generous amount of freshly chopped coriander, a drizzle of coconut cream, sprinkled with some sesame seeds. Finish with turmeric and paprika powder.
Text and photos: Peter Bauwens. With thanks to Eden Magazine.
www.edenmagazine.be
