Pumpkin Soup - Silvercrest SSMT 600 A1 Operating Instructions Manual

Pumpkin Soup

4 People
Ingredients
■ 1 medium­sized Onion
■ 2 Garlic cloves
■ 10 ­ 20 g fresh Ginger
■ 3 tbsp Rapeseed oil
■ 400 g Pumpkin (ideally suited is Hokkaido pumpkin, because the shell
becomes soft when cooked and it does not need to be peeled)
■ 250 ­ 300 ml Coconut milk
■ 250 ­ 500 ml Vegetable stock
■ Juice of ½ of an Orange
■ some dry white wine
■ 1 tsp . Sugar
■ Salt, Pepper
Preparation
1) Peel and chop the onion, the garlic also . Peel and finely chop the ginger .
Firstly, sauté the onion and ginger in hot oil . After 2 minutes add the garlic
and sauté this also .
2) Thoroughly clean the pumpkin under warm water with a vegetable brush,
then cut it into 2­3 cm cubes . (If a pumpkin other than Hokkaido pumpkin
is being used, it must be peeled in addition) . Add the diced pumpkin to the
onions and ginger and sauté them also . Fill with half the amount of coconut
milk and sufficient vegetable broth to cover the pumpkin well . Cook for
approx . 20­25 minutes with the lid on until soft . Mix everything with a hand
blender until smooth . Thereby, add additional coconut milk until the soup has
the correct soft and creamy consistency .
3) Season the soup with orange juice, white wine, sugar, salt and pepper so
that it has both a sweet and a balanced sour­salty note in addition to the
sharp flavour .
■ 62 │ GB │ MT
SSMT 600 A1