After I participated last Friday a mexican cooking class, I was so
inspired that I tried a new way to make a pumpkin soup - a must do in october!
Usually I made it with coconut cream, ginger and carrots.
Good but very common...Now this is my new favorite, and I think that
I am going to make it again in two or three weeks.
You will need for 6:
1 small hokkaido pumpkin
2 cans of sweet corn
1 small onion
2 garlic cloves
pinch of cipotle powder
1 avocado
100g/3,5 oz feta cheese (made of sheep milk)
500ml / 13,5 fl oz chicken brooth
200ml water
4 little tomatos
Bake the whole pumpkin for 50min in the oven (200°C /392°F)
then let it cool down while you cut the corn from the cobs.
Chop the onion and the garlic in small pieces.
Take about one tablespoon from the onions and fry them in a bit of hot
oil until they are almost black - I really mean almost black! It will give a
fantastic smoky flavour to the soup...now take the fried onions beside
and bring the chicken brooth to boil. Add three quarter of the corn and
the fresh onions and garlic and let them simmer for 10 minutes
while you add a bit water every 5 minutes.
Take the pumpkin, core it and cut it into fingerthick pieces.
Quarter the tomatos and add them with the pumpkin pieces to the corn. Then
let the soup cook another 10 minutes, until you blend it (I suggest a hand held blender).
If the soup is to thick, add some hot water. Serve the soup with bits of avocado, feta
cheese crumbs and a bit of the remaining uncooked corn.
Bon appetit!
