Operation Manual

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17 ■

SSMS 600 D3

Pumpkin Soup

4 People

Ingredients

■ 1 medium-sized Onion

■ 2 Garlic cloves

■ 10 – 20 g fresh Ginger

■ 3 tbsp Rapeseed oil

■ 400 g Pumpkin (ideally suited is Hokkaido pumpkin, because the shell

becomes soft when cooked and it does not need to be peeled)

■ 250 – 300 ml Coconut milk

■ 250 – 500 ml Vegetable stock

■ Juice of ½ of an Orange

■ some dry white wine

■ 1 tsp. Sugar

■ Salt, Pepper

Preparation

1) Peel and chop the onion, the garlic also. Peel and ﬁnely chop the ginger.

Firstly, sauté the onion and ginger in hot oil. After 2 minutes add the garlic

and sauté this also.

2) Thoroughly clean the pumpkin under warm water with a vegetable brush,

then cut it into 2 – 3 cm cubes. (If a pumpkin other than Hokkaido pumpkin

is being used, it must be peeled in addition). Add the diced pumpkin to the

onions and ginger and sauté them also. Fill with half the amount of coconut

milk and suﬃcient vegetable broth to cover the pumpkin well. Cook for ap-

prox. 20 – 25 minutes with the lid on until soft. Mix everything with a hand

blender 5 until smooth. Thereby, add additional coconut milk until the

soup has the correct soft and creamy consistency.

3) Season the soup with orange juice, white wine, sugar, salt and pepper so

that it has both a sweet and a balanced sour-salty note in addition to the

sharp ﬂavour.