finally there's a rainy day in the bay area. it's nice to always have the sun shine but it never feels like winter and i never feel like eating wintery food here. so now that's it's rainy i took advantage of it and made a pumpkin soup. i mixed two different recipes. one is the austrian pumpkin soup that i was used to eat while living in vienna and i added some persianness into it with saffron and added some caribbean touch with coconut milk. ingredients:
- one pumpkin or one swash or both
- 4 carrots
- one big piece of fresh ginger
- a can of coconut milk
- a little bit saffron
- 4 limes
- salt, pepper and butter (as much as you like)
- pumpkin seeds (you can either buy them or use the ones from inside the pumpkin, i explain how)
- pumpkin seed oil
i don't know where to find pumpkin seed oil in the united states but it was very common in austria and you could even find it in supermarkets. that's why i still ask friends and family to bring me a bottle every time they visit. it is great for soups and salads and has a very unique taste. it's also delicious with fresh bread just like any good olive oil.
the soup is very easy and straight forward to make. i took the seeds out of the pumpkin and the squash. you can make use of the seeds by marinating them with lime juice and roasting them in the oven for ten minutes.
then cut them into smaller chunks and let them cook on medium heat with 6 cups of water for twenty minutes. then added the carrots, ginger, salt, pepper,saffron, and coconut milk, and butter and let them cook for ten minutes all together. use a blender to puree the soup. pour in the soup bowl and garnish with pumpkin seeds and pumpkin seed oil. guten appetit!