Vegan Pumpkin Soup
An illustrated recipe for the pumpkin soup pictured above.
|750||g||Pumpkin (Hokkaido pumpkin, 栗カボチャ), roughly diced|
|200||g||Bouquet garni pour bouillon, finely diced>|
|Salt,Peper,Lemon juice, Oil|
At first do the most obvious: take the pumpkin, weigh it and cut yourself a piece of the right weight. The weight does not need to be very exact but should be at least 500 g (for a thin soup) and not more than one kilo (results in quite a thick soup and will look quite similar to the carrot pap of the toddler).
Now get rid of the seeds with a spoon. You may clean, dry, (peel), and roast the seeds. Some people like them for a snack. I, personally, don’t.
If you have a piece with the stem and/or blossom, like I did, cut them out, you won’t get these parts tender.
Cut it in large dices.
Get your piece of smoked tofu.
Tofu, even the smoked variety, does look a bit boring, doesn’t it?
Cut it in small dices.
(Is the flash broken now?)
If you are like me, you always have a bunch of finely sliced bouquet garni—that is carrot, celery, and leek in my case—in your freezer. You may add parsley to that mix but no onions, garlic or anything else you will get for cheap the whole year around.
Now heat a large pot, able to hold 2 litres at least, bigger is better here and sauté the diced tofu in a tablespoon of oil. I use some cheap but not bad olive oil here.
Get the onion(s)
and the garlic
dice them and slice them
and put the onions to the tofu in the pot
sauté without colour
Get the curry powder
add some to the tofu and the onions
let it go for couple of seconds and add the garlic
Add the legumes. In my case I just break the slightly thawed bouquet garni in parts
sauté without colour
Get some water
and two bay leaves
Put both, the water and the leaves into the pot
Don’t forget to add some salt and pepper now
If you are not like my sister, for whom this soup got made, you might come up with the good idea to add some more spicy spices like chillies and some such.
Oh, I nearly forgot the ginger!
Boil it up once
and let it simmer with a lid on top for about 25 minutes
Poke the largest piece of pumpkin with a fork. If it is not thoroughly soft, including the skin, let it go for another five minutes.
Take the two bay leaves out
Blend the soup
Where have I been…uh, blend the soup until smooth and creamy
My summary of the aforementioned tasting: blargh!
I added some lemon juice because it was too sweet (carrots and pumpkins are both sweet) and a bit of japanese soy sauce to add to the base
That’s it! You got a nice hot soup now! Let’s get a bowl!
Uhm…wait a moment! Must I! Really? My…
Ok, with some Sri Pacha…yeah, not that bad.