Silvercrest SSMS 600 E5 Operating Instructions Manual page 49

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 the onion and chop them with the liquidiser, do the same with the garlic .
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 5 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 .
■ 46 │ GB │ MT SSMS 600 E5