Boring soups don’t enter our pots: here red kuri pumpkin meets ginger, rosemary, orange and salmon. An explosive mix of tastes on the tongue.
Shopping List for 4 portions
1 1/4 cups pumpkin flesh from a red kuri pumpkin (also known as orange Hokkaido pumpkin)
1 1/5 cups salmon fillet
2 tsp. freshly grated ginger
250mL orange juice
1 cup sour cream (add 1 cup to serve)
1 sprig of rosemary
3 tsp. curry powder
pumpkin oil to serve
Preparation Time: approx. 1 hour
Directions for the Pumpkin-Ginger-Cream Soup with Salmon:
Wash the pumpkin and remove the stem and base. Fill a large pot 1/3 full with water and place the pumpkin inside. Boil with lid on for 10 minutes, then turn the pumpkin. It’s easy to turn the pumpkin using 2 big spoons.
Continue to boil another 10 minutes then remove the pumpkin from the water and let it cool. Cut into quarters and remove the seeds. Finally cut the pumpkin flesh into cubes and put back into the water, adding the sprig of rosemary. Tip: before adding to the water, press the sprig of rosemary between your hands – this will help the aroma to come out more.
While the water continues to simmer, fry the salmon 5 to 10 minutes in a pan on medium heat until pink. Then separate into pieces.
After the pumpkin has been in the simmering water another 15 minutes, take the rosemary out and puree the pumpkin with an immersion blender. Blend in the orange juice and sour cream to the pumpkin soup. Refine the soup by adding the curry powder and the ginger.
To serve, add a drizzle of pumpkin oil and a nice dollop of sour cream to the soup. Then the pieces of salmon and voilà – the pumpkin-ginger-soup with salmon is finished!
The dish will look especially nice if you hollow out another pumpkin to serve the soup in.