feed me classics
Recipe for a spicy pumpkin soup
This hearty and filling soup is an upgrade of the simple pumpkin soup we probably all make from time to time. Creamy, super flavorful and also a way to get a whole lot of vegetables in. And… Honestly: I usually don’t like pumpkin, but this soup makes me very happy.
door Selisa Moorlag
How to make a spicy pumpkin soup
- If you’re using dried beans, start by soaking and cooking the beans.
- First, make the curry oil. In a saucepan over low heat, warm the sunflower oil with the curry powder, crushed garlic clove and 1⁄2 teaspoon salt. Turn off the heat after 5 minutes and let infuse for at least 30 minutes. Strain the oil and discard the contents of the strainer. For an extra clear result, you can optionally pour the oil through cheesecloth as well. Set aside.
- Heat a splash of olive oil in a heavy-based pan over medium-high heat. Add the onions, roughly chopped garlic, ginger and chili pepper and fry until the onion is translucent. Season with salt and pepper.
- Add the pumpkin, season generously with salt and pepper and fry for about 15 minutes. Toss the pumpkin every 5 minutes while doing so. No more often than that, because the browned bits that form on the bottom of the pan during frying contain an extra lot of flavor.
- Deglaze the pumpkin with the stock. Scrape the browned bits from the bottom of the pan with a spatula. Continue cooking the pumpkin with the lid slightly ajar for about 20 minutes, until tender.
- Add half of the butter beans and the coconut milk. Blend everything with an immersion blender or in a blender until you have a thick, smooth soup. Taste and season further with salt and pepper.
- If you used a blender, return the soup to the pan, add the cavolo nero and gently cook over low heat for about 5 minutes, until tender. Stir in the remaining beans and heat through briefly.
- Divide the soup among the bowls and generously drizzle with curry oil. Or, as suggested in the FavorFlav comments, even better: crispy chili oil.
Title: Brilliant beans
Author: Bloeme Burema
Price: €30
Publisher: Carrera
In Brilliant Beans, Bloeme Burema shows how versatile beans are and how delicious and easy it is to cook with them. From quick recipes for busy days to drinks snacks and restaurant-worthy dishes for fancy dinners. This is the kind of book you can reach for on any occasion. And did you know that it’s really good to eat plenty of beans often? Indeed, the more beans, the better!
Also read:
