With autumn approaching, it seems that all amateur chefs are currently indulging in their own interpretation of the most autumnal of all soups: The pumpkin soup.
The rocky stream murmurs more quietly,
Birdie soared after the sun
Green forest, green forest,
Will soon change color!
My favorite version has developed only recently (and now for the first time with the help of the Thermomix) and has with lots of ginger, plenty of chili as well as through the use of coconut milk, a nice, Asian appeal. Since I find soups in principle but unfortunately quickly very boring, enthroned on my soup cups additionally a skewer with scallops. As a further visual as well as taste reference to the autumn theme, the little pilgrim friends wear a coat of Italian pancetta, that is, the intense air-dried pork belly seasoned with rosemary and sage.
In addition I give then quite classically some pumpkin seed oil and the other day additionally a small, creamy foam with reduced fish stock around so a thematic connection to the scallops to manufacture. Visually pretty, but in terms of taste it is quickly lost in the very strong soup.
The basis for the pumpkin soup is this recipe with the almost humble-seeming name The World’s Best Pumpkin Soup. However, I have modified it in some parts. So the small pieces of the Hokaido go with me first on a tray at 180 degrees for 8 minutes in the oven to develop so a light roast aroma. Only then do they find their way into the Thermomix. Instead of cream, I use coconut milk. But significantly more ginger and chili than specified.
A beautiful recipe and the first time I have put the Thermomix to its almost classic use. However, without giving up at least one pan (for the coated scallops) and another pot along with a blender (for the fish fond ginger cream).
