...summer-is-over. That's why on the one hand, I don't like pumpkins, but on the other, they just look so nice, colorful and make you aware that autumn is just another word for season of the steaming soups. I got a small pumpkin of a friend last week who had bought the beauty somewhere in the "Speckgürtel" of Berlin at a local farm. Speckgürtel means lard-belt and is a cool word for commuter belt. Wait, is this post the post of synonyms? Well anyway, I wanted to turn this pumpkin into a hot and steaming soup, but instead of using orange juice which I did last autumn I got a little crazy and added pink grapefruit juice! Sometimes, it's good to be a little bit crazy!
copyright of all photos j.
1kg of pumpkin meat
200 gr of carrots
200 ml of coconut milk
1 glass of pink grapefruit juice
some vegetable stock
Peel the pumpkin, take out the seeds and cut the meat into pieces. Peel the carrots and cut them into smaller pieces. Chop the onions and sauté them in a large pot. Add the pumpkin and the carrot, after 1-3 minutes, add the grapefruit juice and some vegetable stock so that all the pumpkin and carrot pieces are covered. After 10-15 minutes, purée the mix and add 150 ml of coconut milk. Let simmer for another couple of minutes and add salt and pepper if needed.
Use the other 50 ml of coconut milk to drizzle each small bowl with some before you serve the soup. It looks nice, but it also cools down the first layer of the soup. That way, you can start eating immeadiately. Serves 4 people and makes a whole meal if you hand some rosemary focaccia to go with it.