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Chef’s Handyman weekly special: Pumpkin Soup!
Autumn without pumpkin soup does not work for me! I love the wide range of colors from yellow to deep orange until dark green. Also the different shapes and sizes are terrific. Pumpkins can be used for any kind of dishes. One of my favorite meals is the pumpkin soup. Hundreds of different recipes can be found of this topic. Nevertheless I like to create soups with new flavors and tastes. For the Chef’s Handyman blog I have chosen a soup with pears and vanilla.
Recipe for 4-6 persons:
To make soup, cut pumpkin and potatoes in pieces. Place pieces in a large pan. Add vegetable stock, cinnamon powder, vanilla seed and laurel leaves. Cook on medium heat for 20 minutes or cooked through. Remove spices. When soft mix with a hand blender.
Peel pears, pit them and cut in pieces. Sprinkle with lemon juice. Grind cardamom in mortar. Melt butter in frying pan. Add pears, lemon rind and cardamom powder. Simmer for 5 minutes or until soft. Mix with a hand blender.
Place pears in pan with pumpkin. Add coconut milk. Season to taste with salt and black pepper. Simmer for 10 minutes on low heat.
Serve soup in preheated cups or glasses with fruit bread.
Shopping list:
Fruits, Vegetables: 25 Oz pumpkin, 2 potatoes, 3 pears, 1 lemon
Spices: 1 vanilla seed, 4 cardamom, salt, black pepper, 2 laurel leaves, pinch
of cinnamon
Asia Ingredients: 7 Fl. Oz. vegetable stock
The Chef’s Handyman team does recommend this recipe!
