Thursday, 25th September 2008
A brand new soup-composition out of pumpkin and pomegranate
It´s pumpkin time.
Everywhere you go, at least in the countryside, you see pumpkins just waiting to get bought.
But Halloween has not come yet. But what does it matter? Already now you can buy Christmas items like Santa Claus in all versions, Advent calendars or sweets like marzipan potatoes. But I am not in the mood to buy such things now, three month before Christmas. Ok, about marzipan potatoes we can talk... Such goodies you can eat the whole year and I know what I am talking about.
My attitude about pumpkins is different. Here I am and here I buy.
Their wonderful bodies with different colours and shapes are very useful for decoration. But for me is a pumpkin much more than a decoration item. This vegetable is predestined for something more.
This time I selected a Hokkaido pumpkin (his origin is the island of Hokkaido in Japan). This kind of pumpkin is not very big but of a wonderful taste.
For some days I arranged him in a fruit bowl on the living room table. After some days, when he got already comfortable with his new life, I fetched a big knife, took that orange fellow together with his two mates, an apple and a pomegranate and lead them to their new destination, a soup full of flavour and with a touch of exotic.
To accentuate the elegant taste of that pumpkin I used some coconut milk, ginger, coriander and some other ingredients.
The result is tremendous tasty.
Try it and I think you will not regret it.
Ingredients:
1 |
|
Hokkaido pumpkin |
1 |
|
apple |
1 |
|
pomegranate |
½ |
|
small onion |
1 ½ |
TL |
demerara |
100 |
ml |
coconut milk |
500 |
ml |
water |
2 |
cm |
ginger |
Etw. |
|
colza- oder peanut oil |
1 |
bunch |
fresh coriander leaves |
1 |
pinch |
Salz |
1 |
lace |
Sherry |
Directions:
- Peel the hokkaido, remove threads and seeds from the middle and cut it into cubes.
- Peel ginger and chop it.
- Chop onion, heat oil in a pan, add onion and sweat it.
- Add water and boil it.
- Add pumpkin cubes and ginger and let it simmer for 25 minutes.
- Peel apple and cut it into cubes.
- Add apple after the 25 min simmertime and let it boil for another 5-10 min.
- Separate the pomegranate seeds from the membranes and skin.
- Decant the water in another pot and purée fruits and vegetable pieces, add ¾ of the pomegranate seeds and coriander leaves and purée again.
- Put mixture in a cooking pot and boil again for 2 min.
- Add pumpkin-cooking-water, until soup gets the desired consistency.
- Add sugar and coconutmilk and stir it.
- Season it with salt and Sherry to taste.
- Fill the soup into a soup plate and add some pomegranate seeds and coriander leaves. Serve it with fresh baguette.
Message awaits moderator approval
|
