sweet & hot pumpkin soup
Pumpkin soup with ginger is a bit outdated - you can find it on almost every dinner party in autumn. This pumpkin soup is made with butternut squash, hot chili; at the end, I add a spoon of hot indian mango chutney!
Ingredients for four:
- 1 medium butternut squash, cut in chunks
- 1 liter of vegetable stock
- 1 dl white wine
- 1 chili pod (take out the seeds if its too spicy)
- 1 red onion
- 1 TBS mango chutney
- 2 dl cream
- flat parsley and thick balsamic vinegar to decorate
In a butter-olive-oil-mix sear the onion, chopped chili and pumpkin for about five to ten minutes on medium heat, then deglaze with the white wine. Let it reduce a bit, then add the stock. When boiling, reduce the heat, cover the pan and let cook for about half an hour or until the pumpkin is soft.
With a handheld blender, mix until very smooth, then add the chutney, then the cream. Taste and season, if necessary, with salt and pepper.
In the bowl, add a splash of whipped cream, some parsley and a tiny drop of balsamic vinegar.