|For the pumpkin soup|
|For the oat foam|
For the pumpkin soup
Wash and clean the pumpkin and cut into small cubes. You do not need to peel Hokkaido pumpkins.
Peel the ginger and shallots and cut into thin slices.
Heat the oil in a saucepan and sauté the pumpkin cubes, ginger, and shallots.
Sprinkle the curry powder on top and deglaze with the vegetable broth. Let the mixture simmer gently for about 20 minutes.
Squeeze the lime carefully and then finely purée the soup and season with the salt, pepper, and lime juice.
For the oat foam
Put the oat cream into a small saucepan and heat (do not let it boil). Use an immersion blender and beat until foamy.
Divide the pumpkin soup into cups, top with the oat foam, and sprinkle with curry powder. Serve hot.
Just for the cold season, this pumpkin soup with curry, ginger, and oat cream is a delicious, light, and healthy dish with a touch of the exotic.
Hokkaido pumpkins: Unlike most other pumpkins, the skin of a small Hokkaido pumpkin (1–2 kg) can be eaten and doesn’t need to be peeled. This is because it softens when it is cooked. Hokkaido pumpkin has a firm consistency, is low in fiber, and has a slightly nutty flavor. The orange color comes from the large amount of beta-carotene it contains, which our body can convert into vitamin A. It also has large amounts of vitamin B1, B2, and B6; vitamins C and E; as well as folic acid, magnesium, iron, and phosphorus.
Oat cream: Oat cream or oat cooking cream is a healthy, light, vegan alternative to conventional cream. Oats have a high protein content and many essential amino acids. They are also rich in vitamins and minerals.
Ginger: Ginger is aromatic and has a pungent, spicy taste because it contains gingerol, a substance which has anticarcinogenic and anti-inflammatory effects. Thanks to borneol and cineol, ginger promotes digestion, calms the stomach, is effective against vomiting and nausea, and stimulates the appetite and circulatory system. As a cooking ingredient, ginger root is used in several forms including fresh, dried, and ground. Ginger roots that are harvested early are called young ginger or “green ginger,” and are milder in taste and not so woody.
Curry: Curry is understood to mean various spicy, stew-like dishes, but also curry powder, which is used here as an ingredient. Curry powder is a spice mix made up of about 13 different spices, whereby these mixes can vary widely. However, some ingredients are always included. Spices such as such as turmeric, which gives the spice its characteristic yellow color, and also coriander, cumin, black pepper, and fenugreek seeds are responsible for its typical flavor and are therefore found in most every mixture.
Making oat cream yourself: You can easily make your own oat cream at home. For this, you will need 1 part of rolled oats (e.g., 100 grams) to every 5 parts of water (500 grams), 1 tbsp of vegetable oil (nut oil tastes good), and a pinch of salt. Place the rolled oats, salt, and about half of the warm water in a bowl and let stand for about 5 minutes. Knead the thickened mixture, gradually add the remaining water, and then add the oil. Mix well. Let stand for an additional 10 minutes and then pass through a fine sieve. Afterwards, you can filter the cream through a cotton or gauze cloth to separate any remaining solid residues from the liquid. Oat cream can be kept in a sealed jar in the refrigerator for up to 6 days.
Leaving out extra salt: We have left the amount of salt the same as it is listed in the original recipe. The recipe itself, however, still has a very high salt content even if you use low-salt vegetable broth. If you wish, you can do without the additional pinch of salt.
Far Eastern variation: If you would like to have a bit more of an exotic taste that is no less delicious, you can use coconut milk instead of the oat cream. Chilli peppers, in the form of fresh peppers or red pepper flakes, are a nice addition to this dish.