Silvercrest SSML 600 A1 Operating Instructions Manual page 29

Pumpkin Soup
4 People
Ingredients
■ 1 medium-sized 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 2-3 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. 20-25 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 sour-salty note in addition to the
sharp flavour.
│ GB │ IE
■ 26
SSML 600 A1