M's Unusually Delicious Pumpkin-Fig Soup
"I know this sounds like a very strange mix, but it really works! My best friend made me write out the recipe right away so I wouldn't forget anything. If made correctly, the fig should barely be noticeable, but will give the soup an unbelievably round flavor.
I first made this recipe with figs I "borrowed" from Schloss Sansoucci in Potsdam. :)"
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 large onion, diced
- 3 tablespoons curry powder
- 2 tablespoons sesame oil
- 1 medium hokkaido pumpkin, cubed
- 1 tablespoon diced fresh ginger
- 2 fresh figs, peeled & diced
- 1 tablespoon lemon juice
- 3 cups vegetable broth
- 1⁄3 liter coconut milk
- salt
directions
- In a large pot, saute onion & curry powder in oil until transparent.
- Add pumpkin, fig, ginger, broth, and lemon juice. Boil until pumpkin is soft.
- Puree with blender wand. Add coconut milk & salt to taste.
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RECIPE SUBMITTED BY
I'm a New Englander doing my Masters in Landscape Architecture in Germany.
I miss fish & chips, chowder, burritos & buffalo wings, and have decided that I'm going to bring these tastes to my new home here.
My recipes reflect the fact that I travel a lot and often have to deal with substitutions. This has made me a *much* better cook in the long run.
I'm happy to say that, after 18 months, I have finally started to translate my mom's recipes into ml and Celsius. :)
