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Spicy Hokkaido Soup with Sesame Seed Cabbidge
Ingredients
- The soup:
- 1 medium Hokkaido pumpkin
- 1-2 onions
- 1 tbsp olive oil
- 1 tbsp hot curry powder
- 1/2 tbsp paprika, sweet
- 2 knob of garlic
- 1 thumb size grated fresh ginger
- 1 liter of vegetable stock
- 1 tin coconut milk
- Salt & pepper
- 1 lime, juice
- Sesame seed cabbidge:
- 1/4 of a small white cabbidge
- 1 apple, cox orange
- 1 tbsp olive oil
- 1 tbsp soya sauce
- 1 tbsp sesame seed, black or yellow
- A bunch of fresh coriander
- 5 Brazil nuts
- Serve with Naan bread
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Directions
- Remove skin and seeds from pumpkin.
- Cut into cubes, 2x2 centimeters.
- Chop the onions.
- Fry onions, curry/paprika paste and garlic a couple of minutes.
- Add pumpkin cubes bouillon.
- Let simmer under a lid for 20 minutes.
In the meantime:
- Chop the cabbidge in fine stripes.
- Slice the apple in boat shaped pieces.
- Fry shortly in olive oil.
- Add soya sauce and turn in sesame seed, chopped Brazil nuts and chopped coriander leaves
- Serve the soup with sesame seed cabbidge and Naan bread.
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