Delicious Tandoori pumpkin soup for re-cooking
Actually, the pumpkin had never received much encouragement from me. Apart from a few creepy Halloween faces, I had saved it under the heading “dreariness”. That was still at the beginning of my culinary self-discovery, until one day, with a strong growl, in the lower abdominal region, I stormed a small Indian snack bar, near the Central Station in Melbourne Australia.
Once again, I was in vain looking for a job to extend my stay on this insanely beautiful continent. Even the rehearsal work with Jamie Oliver was anything but passable and a curry was the ideal way to satisfy my hunger and displeasure. “Butternut, Chicken Curry” – the recommendation of the chef personally was selected and sent into the race. It didn’t even take a round to realize that this dish would definitely achieve its goal, and both my physical and mental well-being made a huge difference forward.
With this spectacular appearance, the pumpkin had secured a place among my favorites and especially the butternut appealed to me. That’s why I dedicate this recipe to him, inspired by one of the best curries I’ve ever eaten.
Delicious Tandoori pumpkin soup for re-cooking:
| Pumpkin soup | For 3 people |
| 1/2 pcs | Butternut squash |
| 2 pieces | Khaki |
| 1 piece | 1 Onion |
| 1 thumb-sized piece | Ginger |
| 400 ml | Yogurt |
| 5 tbsp. | Tandooripaste |
| 600 ml | Vegetable broth |
| 800 ml | Coconut-milk |
| 50 g | 50 g Pistachios chopped |
| 50 g | Sugar |
| 20 g | Butter |
| 1 Covenant | Chives |
| Salt | |
| Pepper |
1. Cut the butternut squash, a vegetable onion and the khaki into small pieces. In a saucepan, slowly simmer over a medium heat. After about five minutes, add five tablespoons of the tandoori paste and ginger. Simmer for another five minutes and wipe it off with the yogurt. “But the yogurt is starting to clot”. – “Well and”? Indian cuisine uses yogurt for cooking just like we do with cream, so there’s nothing wrong with that.
2. Now add the vegetable broth and coconut milk and let everything cook for a good hour.
3. Meanwhile, add some sugar to a pan and let it caramelize. When you reach a golden brown color, add the butter and then the chopped pistachios. Caramelize them and set aside to cool down.
4. The soup is now pureed and seasoned with salt and pepper. To prepare, put the soup in a plate, add a splash yogurt “on the top” and sprinkle the caramelized pistachio seeds and some chives over it.
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