It's soup season again! Finally!
We were fortunate enough to have the boyfriend's mother grow some fine examples of hokkaido squash for us and I could not wait to turn it into soup. Can you go wrong with hokkaido squash soup with orange juice, ginger, and sambal oelek? Yeah, I didn't think so.Where's the difference between a squash and a pumpkin? I'm not a native speaker of English, so I'm always excited to learn new things. My mothertongue German only has one word ["Kürbis"] for both types of vegetable, so I never saw a reason to distinguish between the two different vegetables.
So this was lunch for the boyfriend and me and also served as a nice present for my parents when we came to visit them.
The good thing is that soups like these do not rely on exact measures and diligently counted drops of ... something. Here's the rough draft of what I used and how I made it:
Spicy Hokkaido Squash Soup
Ingredients:
- 1 hokkaido squash
- 500ml of veggie stock (we make tons of it and then freeze it)
- 500ml of pureed tomatoes
- 300ml of orange juice
- 200ml of white wine (optional)
- 3 onions
- 2 cloves of garlic
- some oil of your choice
- a varying amount of sambal oelek, depending on your preferred level of heat)
- 1 can of coconut milk (I think I used around 400ml)
- a chunk of fresh ginger
- salt
- some pumpkin seeds
