A fruity soup!
Those who like pumpkin soup will love this recipe, because the ripe pears give this soup a wonderful fruitiness. Here’s how it works:
pumpkin, approx. 1600 gr (for instance, Jarrahdale)
fully ripe pears approx. 700 gr (for instance, Harrow Sweet[S])
2 garlic cloves
30 g fresh ginger approx.
butter for frying
1.5 l chicken broth
1 tsp cumin ground
1 tsp coriander seeds ground
1 tsp salt
1 tsp curry powder
1/2 tsp cinnamon
1/2-1 tsp depending on the desired degree of acuity, chillies or chilli powder
Peel the pumpkin, remove the threads/seeds and dice the flesh. Peel and dice the onions. Peel and dice ginger. Peel and dice the garlic. Remove the kernel of pears and dice unpeeled.
Heat the butter in a soup saucepan and fry the onions, garlic and ginger. Add the pumpkin peaces and fry with them. Add the chicken broth and cook for about 10 minutes. Then add the pear and orange cubes, as well as the prepared spices. Cook everything 5 minutes more with the closed top.
Puree everything with the stick mixer and refine, depending on the taste, with sour cream and roasted pumpkin seeds (roast without fat in a frying pan over medium heat). Don’t forget to stir!
To make the soup beautifully fruity: uses fully ripe pears of the variety Harrow Sweet[S]