vegetable - pumpkin soup
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Pumpkin
Soup - An autumn/winter delight
There I was at the opening of a dear friend’s dance studio in Tübingen, Germany. One of the dishes served
at the buffet was this wonderful soup. A student of hers who had just come off shift as a nurse made this
indescribably tasty soup. Tired as she was, she had it simmering in a short time. Over a few glasses of wine and much ado in the background, I managed to scribble down her list of ingredients and comments
(with a little help from her friend)! An indescribably delicious soup, here it is...
serves 6 to 8 generously
750 g. pumpkin
2 stalks of leek
2 lg. potatoes
1 zucchini
2 garlic cloves, minced
1 T. olive oil
1-2 T. curry
cayenne to taste
salt and pepper
2 T. vegetable bouillon grains (or equivalent in cubes)
3 T. minced lovage* (Liebstöck - German)
or
2 T. dried lovage
3 T. of dry sherry
(or a good splash)
1/2 l. (maximum) cream
NO WATER as basis
Cut the pumpkin into large pieces for easier handling and peel. Discard the fibres and seeds (possibly
reserving to dry out for a snack later). Cut into large cubes. Peel the potatoes as well, wash and cube. If
the zucchini is useable with the skin, just scrub and cut into pieces. (Unless from a health food shop, it
has probably been sprayed in which case peel away the skin and discard.)
Cut off several inches of the tougher dark green tops of the leeks and discard. Slice the leek into 1 inch
pieces and wash carefully to remove all traces of sand.
Over a medium low heat, and without the oil, sauté the leek until the water that is released evaporates.
Then add the oil, allowing to heat a little before adding the curry and minced garlic. Stir quickly and
constantly to avoid burning. Allow to cook a bit, adding only a few drops of water to prevent burning if
necessary. Add the pumpkin pieces, potatoes and zucchini and stir well to blend flavours.
Over low heat, allow all to steam until a little soft. Add the seasoning and the lovage. Mash a bit with the
back of a large cook’s spoon or mashing tool. Allow to continue to cook another 15 minutes or so. Add the
cream and the sherry and puree until smooth. Keep to just under simmering for another 5 minutes or so.
Serve in deep bowls with a large slice of a dark bread. This is a very filling and fibre-rich soup.
I have reduced the potato amount from 4 large to 2 and estimated the lovage . Considering the gaiety
going on I’m surprised Lizzy (who brought this soup) was able to remember her recipe as well as she did.
Water is only used to prevent the roasting curry from burning. If it is too thick, add milk. The addition of
the sherry is an absolute must and contributes to that special ‘something’!
Tip: From a small pumpkin weighing 1,450 g., I had 950 g. left over after peeling and discarding the seeds
and fibre. From the excess 200 g., I made my Cassis Vinegar Pumpkin Compote dessert! (Write me if you
wish this recipe, otherwise it will eventually find its way onto the site.) If you are a single, reduce the
above recipe by half (which will fill you well for a few days). You will need only 375 g. of pumpkin. From the
rest, make the dessert (a few jars) which will keep well for weeks in the refrigerator. (average weight of a
small pumpkin is 1,400-1,500 g.)
*Note: See Herb Tips for details on this herb. (coming soon) Though it is a pity that this herb is difficult to find outside of
Europe, it can be substituted with celery leaves and/or Maggi seasoning (a popular and available German
seasoning found in better grocery or speciality stores) in equal amounts. One tablespoon minced lovage
equals 1 tblsp. minced celery leaf plus 1 tblsp. Maggi seasoning. This will certainly not be as forgivable a
substitution as thyme for oregano, but it is a reasonable one. It is worth asking friends to bring/send you
some fresh, dried or seeds from Europe for growing it yourself if you have an herbal garden. Ask a German,
they will certainly have contacts and will be pleased about your interest in this
important herb to German cuisine.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2006 Patricia Conant