Recipes; Pumpkin Soup - SilverCrest SSMM 600 A1 Mode D'emploi

9. Recipes

Vegetable-cream soup
2 - 4 persons
Ingredients
- 2 - 3 tbs oil
- 200 g onions
- 200 g potatoes (especially suited are
floury varieties)
- 200 g carrots
- 350 - 400 ml vegetable broth (fresh or
instant)
- Salt, pepper, nutmeg
- 5 g parsley
Preparation
1. Peel and finely dice the onions. Wash,
peel and cut carrots in slices. Peel,
wash and cut potatoes in dices approx.
2 cm in size.
2. Heat oil in a pot, stew onions until
glazed. Add carrots and potatoes and
continue to stew. Add so much broth
that the vegetables are well covered
and let everything cook for 10-15 min-
utes until soft. As required, add broth to
keep the vegetables covered.
3. Wash and shake parsley dry, remove
stalks. Tear parsley in large pieces for
the soup. Blend everything with the
hand blender 24 for approx. 1 minute.
Season to taste with salt, pepper and
ground nutmeg.
36 GB

Pumpkin soup

4 persons
Ingredients
- 1 medium onion
- 2 cloves of garlic
- 10 - 20 g fresh ginger
- 3 tbs rapeseed oil
- 400 g pumpkin flesh (best suited is
Hokkaido pumpkin, since its skin sof-
tens when cooked, and it does not need
to be peeled)
- 250 - 300 ml coconut milk
- 250 - 500 ml vegetable broth
- Juice from ½ orange
- some dry white wine
- 1 tsp sugar
- Salt, pepper
Preparation
1. Peel and dice the onion as well as the gar-
lic. Peel and dice ginger. First, stew onion
and ginger in hot oil. After 2 minutes add
garlic and continue to stew.
2. Clean the pumpkin thoroughly under
warm water using a vegetable brush,
then cut into 2-3 cm large dices. (If a
type of pumpkin other than the Hokkai-
do pumpkin is used, it must be peeled).
3. Add pumpkin dices to onion and ginger
and continue to stew. Fill up with half of
the coconut milk and vegetable broth to
cover the pumpkin well. Cook with the
lid closed for approx. 20-25 minutes un-
til soft.
4. Blend everything with the hand blend-
er 24. Add enough coconut milk until
the soup has the proper fine and
creamy consistency.
5. Season the soup to taste with orange
juice, white wine, sugar, salt and pep-
per, so the soup will not only be hot but
also sweet with a balanced sourish and
saltish taste.