Eurasian Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 tablespoon shallot (s), diced
- 1 kg pumpkin meat, diced
- 60 g butter
- 1 tablespoon lemongrass, cut into pieces
- 1 teaspoon ginger root, freshly grated
- 0.5 ½ chilli pepper (s), chopped
- 1 teaspoon curry powder, mild
- 1 clove (s)
- 1 cardamom pod (s), green
- 100 ml white wine, drier
- 400 ml poultry stock
- 3 tablespoon lime juice
- 2 tablespoon coriander greens
- Nutmeg, freshly grated
- salt
- sugar
Print Recipe
Pin Recipe Instructions
- Sweat the shallots and pumpkin in half the butter. Stir in lemongrass, ginger, chilli, curry, clove and cardamom.
- Pour in the white wine and the stock, season with salt, a pinch of sugar, lime juice and nutmeg. Let the soup boil gently over medium heat for about 15 minutes, then puree and strain through a fine sieve.
- Stir in the remaining butter, season to taste. Sprinkle with fresh coriander and serve not too hot.
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