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A breeze of Eastern in the soup! The seasonal hit in the Chef’s Handyman food blog: Pumpkin soup with Persian lemon
Chef’s Handyman Pumpkin Soup with Persian Lemon
Persian lemons are dried citrus fruits. They are great ingredients for soups and stews. White citrus fruits are dried on the air and the black ones are dried over the heat. Tees flavored with Persian lemons are also great in taste.
Chef’s Handyman Persian Lemon
Pumpkins and the Persian lemons do harmonize. The flavor of this lemon is different from the standard citrus fruit. There is no fresh and fruity taste it’s more like an Eastern fragrance than a fruity note.
Chef’s Handyman’s seasonal hit: Pumpkin soup with Persian lemon
To make the soup, cut the pumpkin in pieces. Place the pieces in a large pan. Add vegetable stock, vanilla pod, cardamom and white Persian lemon. Cook the pieces on medium heat for 20 minutes or until cooked through. Remove spices. When the pieces are soft, mix them with a hand blender.
Add coconut milk. Season the soup to taste with salt and black pepper. Add a hint of cayenne pepper. Simmer for another 10 minutes on low heat.
Serve the soup in preheated cups or glasses. Sprinkle with pumpkin seed oil. As side dish spiced chili bread would go perfect with the sweet pumpkin taste.
Shopping list:
Fruits, Vegetables: 25 Oz pumpkin
Spices: 1 vanilla pod, 3-4 cardamom, salt, black pepper, 1 Persian lemon
Asia Ingredients and Stock: 7 Fl. Oz. vegetable stock, 1 cup coconut milk
Oil: Pumpkin seed oil
Have a great weekend, yours Chef’s Handyman team!
