In 2009, my old primary school friend Ann and her daughter Claire came to New Zealand from Germany, and based themselves with us for some months, coming and going on side-trips. They also cooked some wonderful meals. One was this wonderful, rich, superb-flavoured version of a pumpkin soup. Unforgettable!
Ingredients:
o 1 finely chopped onion
o 1 kg chopped pumpkin
o 60 gm butter
o 1 dessertspoon lemongrass cut in slices
o 1 tsp fresh grated or chopped ginger
o 1/2 chopped chili or a dash of hot chili pepper sauce
o 1 tsp mild curry powder
o 1 green cardamon
o 1 clove
o 100 ml dry white wine
o 400 ml chicken stock
o pinch sea salt
o pinch sugar
o 2-3 dessertspoon lime juice
o freshly ground nutmeg
o 2 dessertspoons coriander leaves (optional)
o water to add, depending on consistency of soup
Method:
- Gently soften onion and pumpkin in 30 gm butter in a large pot for a few minutes, stirring continuously. Add and mix in lemongrass, ginger, chili, curry powder, cardamon and clove.
- Add white wine and stock and season with salt, sugar, lime juice and nutmeg.
- Gently cook without lid for 15 minutes. Puree.
- Add the rest of the butter and water if required. Season again to taste. Serve with a sprinkling of coriander leaves.
