September 18, 2013

Late Summer Uchiki Kuri (Hokkaido) Soup. ~ Esther Maria

This spicy pumpkin soup recipe is my own.

Growing these pumpkins myself, I had to find a good use for them. They can often be bought very cheap in local grocery stores and supermarkets.

Ingredients (Serves 4-6):

  • 1 Medium sized Hokkaido (or any red pumpkin, skin removed and diced)
  • 3 Tablespoons of cooking oil, preferably olive or rapeseed
  • 1 Large onion, chopped roughly
  • 2-3 Garlic cloves, finely chopped (amount depending on how strong you like it)
  • 1 Tablespoon of strong Indian curry powder
  • 1 Teaspoon of coriander powder
  • 1 Teaspoon of cumin
  • 1 Teaspoon of turmeric
  • 1/2 Small red chili chopped in strips
  • 1 Vegetable stock cube (I use a teaspoon of Herbamare)
  • 300-500ml Water, boiled (depending on how thick you prefer your soup)
  • Salt and pepper to taste

Dice the Hokkaido and put aside.

Set a large pot over medium heat and fry the onions and garlic until slightly brown, adding all the spices including the chili. Add a bit more oil if the ingredients look dry, cook for 2 min.

Add the Hokkaido and cook until it is covered in the spice mix and starts to go soft.

Add some salt and pepper, then pour over the water a little bit at a time. Let it boil up just slightly and add the stock cube.

Keep stirring for about 5-10 min until the Hokkaido is completely soft. Take off the heat and with a hand-mixer or processor mix until smooth.

Return the pot to the heat and let it simmer for 10 min, adding salt and pepper to taste.

You get the best result if you leave the soup to rest 1-2 hours before serving, this gives the spices time to release their flavor into the soup.

Serve with a dollop of sour crème (if not vegan) and some good whole meal bread.


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Assistant Ed: Gabriela Magana / Ed: Catherine Monkman

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