Pumpkin and Yellow Beet Soup

Ingredients

Directions

1. 1

   Preheat the oven to 200 °C (convection oven 175 °C). For the soup, peel and quarter the Yellow Prayers. Remove the fibrous inside of the pumpkin and cut the flesh into slices (peeling is not necessary in Hokkaido).

2. 2

   Spread both on a baking tray or in a wide casserole dish. Slit the vanilla pod lengthwise, scrape out the pulp and mix with cinnamon, salt and pepper. Sprinkle the mixture over the vegetables and add the vanilla pod.

3. 3

   Finally, sprinkle everything with olive oil and bake in a hot oven for 25-30 minutes, until the vegetables are soft when tested with the tip of a knife.

4. 4

   In the meantime, prepare the garnish: Peel and slice the beetroot and yellow beets. Heat plenty of vegetable oil in a high pot to 160 °C (it is hot enough if many small bubbles immediately rise from a wooden stick held inside).

5. 5

   Deep-fry the prayer slices in it in portions of about 4 minutes each to chips, lift them out with a skimmer and degrease them on kitchen paper. Fry the pumpkin seeds in a pan without fat until they smell nice and chop them finely.

6. 6

   As soon as the baked vegetables are almost ready, peel and finely dice garlic, shallot and ginger for the soup. Mortar the cumin seeds. Heat coconut oil in a large pot and sauté garlic, ginger, shallot, cumin and turmeric in it.

7. 7

   Pour in coconut milk and vegetable stock. Add the baked vegetables to the soup, bring everything to the boil, puree until creamy and season with salt and pepper. Garnish soup with pumpkin seed oil, pumpkin seeds, betechips and some coarse sea salt.