Saturday, April 16, 2011

Pumpkin Soup

Makes 4-5

1.5 l water
800g pumpkin
3 carrots
2-3 potatoes
Salt (0.5 teaspoon)
Chilli or peperoncini powder
Pumpkin seeds
Pumpkin seed oil
Finely chopped flat parsley or chives

Roasted pumpkin seeds add crunch to the pumpkin soup
Bring the water to boil. In the meanwhile cut the vegetables into small pieces (1-2cm ). Put in the carrot first, let it boil for 5 minutes, then add the pumpkin and potato. Add salt. Cook until everything is soft, about 15-20 min.
Remove some liquid from the pan before you start puréeing with the hand mixer. You can always add the liquid back in if the soup feels too thick. The other way round will be difficult.
Taste for salt. To spice up the soup add a little chilli or peperoncini powder for a slight tickle on the tongue.

Take a (small) handful of the green pumpkin seeds and toast them in a skillet (low pan) for about 5 minutes until you hear them start to make slight cracking noises and they start to brown a little. The seeds will expand a bit from flat into more round shape.

Serve the soup hot with the roasted pumpkin seeds spread on top, the green parsley or chives for more decorative flavour  and drizzle a few drops of pumpkin seed oil on the soup to put the dot on the i.