I have been celebrating Halloween since 1993 – or rather the Celtic variation of „Samhain“. We started with three women and one pumpkin soup back then and till the birth of my son the party had grown to 20 women and three pumpkin soups. And this recipe I used almost every year – and if not at least one of my ladies would complain that she missed this particular soup!
Because of the spices in the soup it tastes very Asian and of course it is gluten and grain free. You can either choose coconut oil if you want it dairy free or use plain unsalted butter.
Happy Halloween / Samhain everyone!
Pumpkin Soup – Asian style
- 2 tbsp diced shallots
- 2 pounds diced pumpkin ((a mixture of Hokkaido and the rest of the carved Halloween pumpkin works perfectly))
- 1/3 pound floury potatoes
- 1/4 cup coconut oil or butter
- 1 tbsp minced lemongrass
- 1 tsp grated ginger
- 1/2 minced chili
- 1 tsp mild curry powder
- 1 tsp turmeric
- 1 clove
- 1 cardamom pod
- 1/3 cup white wine
- 1 1/2 cup home made chicken broth
- salt to taste
- 1 tsp coconut sugar
- 2 1/2 tbsp lime juice
- freshly grated nutmeg to taste
- 2 tbsp fresh coriander leaves
- Let shallots, pumpkin and potatoes together with half of the coconut oil/butter steam a big pot for a few minutes. Add lemongrass, ginger, chili, curry, clove, turmeric and cardamom and let steam for a couple of minutes.
- Add broth and white wine, flavor with salz, coconut sugar, lime juice and nutmeg to taste.
- Let the soup cook for about 15 minutes without the lid at medium heat. Then puree with a blender.
- Add the remaining coconut oil/butter. Add more spices if you like and sprinkle with coriander.