Pumpkin Soup from the Potjie
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portions
8
Pumpkin soup made with freshly harvested pumpkins is exactly the right dish for wet, cold autumn and winter weather. It not only warms you from the inside, but also tastes absolutely delicious! In this recipe, we show you how to prepare pumpkin soup in a potjie over an open fire.
Ingredients
- 2 medium butternut squash
- 2 medium onions
- 2 garlic cloves
- 4 carrots
- 20 g ginger
- 200 g crème fraîche
-
4 tbsp olive oil
- 1 l vegetable stock
- nutmeg
- pepper
- salt
-
turmeric
-
chipotle chili
preparation
First, peel the pumpkins, remove the seeds, and cut them into cubes of about 2 cm. We chose butternut squash for this recipe because it has especially tender flesh with a slight sweetness, making it perfect for soup. Peel the onions and garlic, then dice the onions and finely chop the garlic. Peel the carrots and cut them into small pieces. Peel and finely chop the ginger. Heat the olive oil in the pot and sauté the onions together with the garlic and ginger until translucent. Then add the pumpkin and carrots and fry briefly. Deglaze the vegetables with the vegetable stock. Let the soup simmer gently for about 45 minutes over low heat. When cooking over an open fire, you can control the heat by adjusting the number of logs or the distance of the potjie from the fire. If cooking on the stove, simmer over medium heat.
After 45 minutes, puree the vegetables with an immersion blender. If you do not have one, you can also pass the soup through a sieve. Finally, stir in some crème fraîche and season the pumpkin soup with nutmeg, turmeric, chipotle chili, salt, and pepper.
