This pumpkin soup is made from butternut squash. A very tasty appetizer.
Ingredients (4 persons)
- 1 butternut squash
- 2 red onions
- half garlic bulb
- 1 sweet potato
- 1 chili pepper
- 1 liter of vegetable stock
- 1/2 pack of coconut cream santen
Cut the pumpkin into pieces. The seeds do not need to be removed because the soup is ground. We have found that if the pumpkin is not peeled and the seeds are not removed, the soup tastes better.
Peel the sweet potato, peel the onion and cut both into pieces. Cut the chili pepper into pieces. If necessary, remove the pits. For a soup with a bite, the seeds do not have to be removed.
Preheat the oven to 200℃.
Stir-fry the pumpkin with the onion, chili pepper and sweet potato in a dash of olive oil over high heat. Add coarsely chopped ginger and curry. Mix everything well until the smells come out.
Place the stir-fried vegetables in a baking dish and put them in the oven for about 30 minutes. The pumpkin should change color slightly as it bakes in the oven.
Remove the pumpkin from the oven when it is brown. Puree the pumpkin in a food processor until smooth.
Pass the pureed mixture through the sieve and catch the pumpkin in a pan with stock. Continue until all the pumpkin is crushed.
Stir the sieved pumpkin into the stock, add the coconut cream santen and the saffron and bring to the boil.
Serve the soup with coriander for an Asian taste. Drink a pinot gris or a chardonnay without wood aging.