Gourmet Pumpkin Soup

Summary

Ingredients

• 1 pumpkin (se) (Hokkaido), approx. 600-800 g pumpkin meat
• 5 carrot (s)
• 2 small onions
• 1 large potato (s)
• 1 piece (s) ginger root, approx. 2 x 2 cm or 2 tablespoons ginger powder
• 2 tablespoon olive oil
• 800 ml vegetable stock
• 500 ml coconut milk
• 100 ml cream
• 3 tablespoon white wine, not essential
• 100 ml orange juice
• 1 tablespoon honey
• 1 clove garlic, not essential
• 200 g ham, diced
• 4 slices toast, white bread or other light bread
• Sherry, not essential
• salt
• Pepper White
• Chilli powder
• Cayenne pepper
• Curry powder
• turmeric

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Instructions

1. Clean and dice the pumpkin, carrots, onions, potatoes and possibly the ginger. Sauté the cubes in the olive oil in a large saucepan for about 5 minutes. When it starts to brown in some places, add the stock and simmer for 30 minutes until soft.
2. In the meantime, make the croutons. To do this, cut the bread into approx. 1 cm cubes and press the garlic. Fry the ham cubes in a pan without oil until lightly crispy. Add the garlic and the bread cubes. Roast everything lightly brown and then pour onto kitchen paper to drain.
3. Puree the soup, if you like it, you can leave it a little coarser. Pour in the coconut milk, cream, white wine and orange juice. Simmer gently on a low flame for about 10 minutes. The spices, I take a large teaspoon of everything, and add the honey. Salt carefully, the ham on the croutons is salty too. Now the soup needs about 1 hour on a low flame on the stove and then you add a splash of the sherry. If the pumpkin soup is too thick, add more cream, coconut milk or normal milk to taste. If it has become too thin, a little sauce binder will help.
4. Serve the soup with the croutons.