Soup from hollowed out “halovín” pumpkin

ingrediencie

pcs pumpkin broth (preparation progress mentioned above) 6 pcs large carrots 1/2 pcs kale (without the tuber) 4 cloves garlic pcs about 2cm ginger, or 1 tbsp ginger powder 1 dl orange juice pcs 10 cm chopped leek 1 tbsp cane sugar 2 tbsp mascarpone pcs salt pcs coconut fat pcs bay leaf pcs colored pepper

step

Prepare the kale, leeks and carrots.

When our “elder” announced on Sunday morning that we needed to make a pumpkin scarecrow for homework, Dad was delighted with the creative morning and I knew what I was going to make soup out of. The pumpkin used for the scarecrows or fireflies, however, is the “muskmelon” pumpkin, the beautiful orange one with the frilly skin. We don’t use it much for cooking at home though, we all prefer white, hokkaido or butternut squash.

I was sorry to throw away the inside of the vegetable though, so I boiled it with the skins and seeds and strained it through a sieve into stock. The kernels leave the oily, hence the oily mesh and make a nutritious and flavorful broth. In a pot, you put ginger, bay leaf and a bunch of spices, garlic and the inside of the pumpkin in salted water and simmer in a closed pot for about half an hour. Then strain. Since the best part of the pumpkin is left for the scarecrow when it’s hollowed out, the inside is quite sufficient for the broth. However, cooking the pits can leave a bitter aftertaste and spoil the whole soup. In that case, use two tablespoons of cane sugar in the broth and the flavor will be remedied.

1.

Fry the sliced carrots and ginger on a hot fire, add the leeks and simmer covered with the pumpkin broth. Add the bay leaf, peppercorns and part of the kale. Boil and pour into a blender.

2.

Now add the garlic, orange juice, remaining fresh kale and mascarpone. Blend until smooth.

3.

If you have kale chips in reserve somewhere, use them for garnish along with the kernels. I also had brussels sprouts at home, so we used the fringe chips.