Michael E. Generalipumpkin sweet potato and corriander soup
July 18th 2007 02:25
japanese pumpkin
This is one of my favourite winter dinners. If I had a fireplace I would be contented with soup a good book and a week of doing little else (except hot chocolate and port maybe) this recipe is also a winner as an entrée for any feast. the basic method of this soup is very similar to most pureed soups and by changing some of the major ingredients you come up with all sorts of great soup recipes.
sweet potato
For home use stock cubes and pre made stock are fine, just be aware that these products are usually heavy on the salt so I generally use a bit less then is suggested.
Mirepoix (mir-a-pwa) is a standard vegetable mix used in many dishes, Carrot, celery and onion form this holy trinity.
Other things to consider are the use of appropriate herbs and having vegetables with plenty of flavour for the main ingredient.
Pumpkin sweet potato and coriander soup
Ingredients
2 table spoons rice bran oil*
2 medium brown onions
2 medium carrots
5 cloves of garlic
4 to 6 celery sticks
Japanese pumpkin 1kg
Sweet potato 1kg
2 cups of stock (vegetable)
2 cups water
400 ml coconut cream
1 large bunch coriander
Salt and pepper
pumpkin sweet potato and corriander soup
Method
1. Peel all the vegetables except the celery. For a mellow flavour from the garlic put the unpeeled cloves covered in the microwave for 30secs on high, remove the skin once they have cooled a bit.
2. Chop all the vegetables roughly 2 inches (5cm) square. Heat the oil in a large soup pot and add all the vegetables together. Once they are sautéing nicely turn the heat to low and let the water “sweat “ out slowly stirring occasionally.
3. When the pumpkin is starting to fall apart add the stock and water and bring up to the boil. Turn down the heat again and let simmer until all the vegetables are ready to fall apart.
4. Add the coconut cream and using either a wiz stick or food processor purée the soup
5. Wash and chop the coriander very finely, roots and all, add to the soup and season to taste. Serve with fried onion chips and crusty bread.
*I use rice bran oil in any cooking that does not require flavour from the oil. It also has no trans fats or cholesterol.
There are plenty of variations you can do
Spice up this dish by adding a mild Indian curry powder and 2 finely chopped red chillies to the sauté mix.
To add another dimension lightly oil and roast all the veggies slowly @ 160 degrees Celsius until they are soft and golden
Add half a cup of orange liquor to deglaze before you pour in the stock and water and replace coconut cream with 2 cups freshly squeezed orange juice. Omit the coriander and add parsley instead.
Take out the sweet potato, coriander and coconut cream from the recipe. And use 2 large Swedes, half a cup up honey and 1 cup single cream. Garnish with Parmesan cheese. Eating this with caraway seed bread will compliment it nicely.
Have a lovely cosy winters night. Regards, Dave
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