Minoo used the sugar pumpkin given by the Richmond Sharing Farm to make a warming soup for the colder fall weather.
This Sugar Pumpkin Soup has a gingery and citrusy flavour with a spicy kick.
- 1 sugar pumpkin
- 2 onions, chopped
- 1 stalk of lemongrass
- 1 to 2 hot chili peppers
- 1 garlic clove, minced
- 2 to 3 cups vegetable stock
- juice from 3 oranges
- 1 to 2 teaspoons minced ginger
- sour cream or creme fraiche for topping
- herbs of your choice for garnishing (chives or cilantro)
Source: South Arm Multicultural Community Kitchen
|Minoo demonstrated on the use of lemongrass in the kitchen.
If the lemongrass is not so fresh, we can refresh it by soaking in water for 15 minutes.
We only use about 5 inches from the root. Peel off few outer layers which are dry and hard.
Pound the stem to get the oil out.
Finely chop the lemongrass.
|Cut the sugar pumpkin in half and scoop out the seeds.
Place on baking sheet, cut side up and bake for 30 to 40 minutes in a 325F (165C) preheated oven
|Let cool and remove the skin with a paring knife.
Cut the pumpkin flesh into chunks.
|In a large pot, add some oil to cook the onions until soft.
Add lemongrass, chili, ginger and garlic and saute for another minute.
|Add pumpkin chunks to the onions mixtures.
Add vegetable stock and bring to a boil. Simmer for 20 minutes.
Add orange juice.
Season with black pepper.
|Puree the soup with a hand blender.
Serve with sour cream on top and garnish with chopped herbs.