Pumpkin soup casting!
Large, tiny, small, big – lots of different pumpkins are sunbathing in the fields. It looks like a huge casting show out in the green. Some squashes will have their highlights in the soup others will be the best for sweets or creams, the ones with the dry skin will be perfect for mashed pumpkins. Which squash is your favorite one? Well, the Chef’s Handyman team has casted three final pumpkin soup recipes as their favorites to share with you in the Chef’s Handyman Magazine.
The presentations will leaded by the basic squash recipe
For the soup, cut the squash into cubes. Heat olive oil in a large pan. Add chopped onions and glaze them for 2 minutes. Add squash cubes 1-2 laurels and 2 cloves. Quench with 1 cup of water. Cook on medium heat for 15-20 minutes. Remove spices. Blend the mixture. Season the mixture with salt, black pepper and nutmeg. Add 1-2 cups of vegetable stock and 1 cup of coconut milk. Simmer on low heat for 10 minutes. If the basic soup is too thick add more vegetable stock or coconut milk.
Chef’s Handyman, Pumpkin Soup with Passion Fruit
Final on stage, fruity squash soup with passion fruit
Start with the basic recipe for the squash soup. To finish, add 0.5 cups of orange juice to the basic pumpkin mash. If the mixture is still too thick add more coconut milk. Then season the soup to taste with salt, black pepper and a dash of chili. Serve the soup in glasses or bowls. Add passion fruit on top. Garnish with edible flowers, herbs or roasted butternut wedges.
Chef’s Handyman Pumpkin Soup with Curry
A breeze of Eastern will be on stage as well, pumpkin soup curry infused
To finish, add 1-2 tbsp. of curry paste and lemon grass to the basic pumpkin mash. Allow the soup to cook for some minutes. If the mixture is still too thick add more coconut milk. Then season the soup to taste with cardamom, grated ginger, salt, black pepper and a dash of chili.
While the soup is cooking, prepare the squash cups. Hollow 4 small pumpkins out and apply olive oil. Roast in oven at 200°C or 400°F for 10-15 minutes. Make sure, the pumpkin is soft but not too soft. Fill the soup into the squash cups. Garnish with cilantro and lemon rind. Close with the top.
Chef’s Handyman, Squash Soup with Grapes
Tradition will be shown on stage, squash soup with grapes
To finish, add more coconut milk or vegetable stock, if the texture will be too thick. Simmer the soup for some minutes. Then season the soup to taste with salt and black pepper. Pour the soup into cups or glasses. Garnish with grapes and cress. Sprinkle with a dash of balsamic vinegar cream.
Shopping list for the basic pumpkin soup recipe for 4 serves: 25-30 oz. butternut squash, 1 onion, 2 cups vegetable stock, 0.5-1 cup coconut milk, nutmeg, 2 cloves, 1-2 laurels, chili powder, salt, black pepper, 2-3 tbsp. olive oil
Chef’s Handyman tip: Prepare more of the basic squash recipe. The left over can be deep frozen for 2-3 month, so during a busy week soups can be prepared within no time for lunch or dinner.
Additional ingredients for the fruity squash soup with passion fruit: Edible flowers, 0.5 cup orange juice, 1 orange, 4 passion fruits.
Additional ingredients for the pumpkin soup with curry, 4 small pumpkins, a piece of fresh ginger, lemon grass, cardamom, 1-2 tsp. of curry paste, cilantro, 1 chili or chili powder, 1 lemon
Additional ingredients for the pumpkin soup with grapes: Grapes, blue and green, cress, balsamic vinegar cream.
The Chef’s Handyman team loves all of them! Bon appetite!
