There was a time that asparagus told us it was spring. And strawberries told us it was summer. Not anymore in our global village, where everything is available all the time. Imagine Christmas or summer holidays all year round – the magic disappears… Staying in tune with the seasons is a better bet; it’s fun, cheap, sustainable and nutritious. You’ll save money and since it’s more likely to be local you’ll save fossil fuel – and support your local economies as well. So what about Witches Brew? This recipe celebrates the abundance of pumpkin in autumn. Enjoy!
serves 4-6 / active time: 15 minutes / ready in 30 minutes
- 1 pumpkin (2 pounds)
- 1 red onio
- 1 celery stick
- 1 clove garlic
- 1 red chili pepper
- ½ inch ginger root
- 2 tbsp olive oil
- 1 tsp turmeric
- ½ lime
- 5 cups vegetable stock
- 4 sprigs cilantro
- 2 scallions
How to crack a pumpkin? Our little witch may need magic powers to open a giant, tough pumpkin but you don’t. Actually, it’s very simple: Just shout ‘NikPmup!’ – three times – and then fiercely throw it on a stone floor. The pumpkin will crack and it’s easy to pull it apart with your hands. No need to peel the skin. Just rinse the pumpkin under cold running water. Scoop out the seeds and cut into cubes. Set aside.
Slice 1 red onion and 1 celery stick. Mince the garlic, finely chop red pepper and mince the ginger root.
Put a large pot over medium heat. Add olive oil. Stir in red onion and sauté 3 minutes. Stir in celery, garlic, chili and ginger. Cook for another 2-3 minutes. Add pumpkin. Stir in the turmeric
Pour in 5 cups vegetable stock. Bring to a boil, reduce heat, cover and simmer 20 minutes.
Blend until smooth. Add a squeeze of lime. Serve in bowls. Garnish with cilantro leaves and thinly sliced scallions. Enjoy your witches brew, uhm…. spicy pumpkin soup!
This recipe and photo’s are adapted from the Veggi Rider iPad app. An app that combines healthy, delicious family meals with food education in a highly animated way.