Creamy Pumpkin Daikon Soup Recipe Directions
Easy and warming pumpkin daikon soup perfect for these cold winter nights.
Equipment
- 1 pot
- 1 immersion blender
Ingredients
- 500 gr pumpkin 17 oz (roughly)
- 1 small daikon
- 1/2 onion
- 1 garlic clove
- 2 tbsp olive oil extra virgin
- salt to taste
- sage and/or rosemary to taste, either fresh or dried optional
- turmeric or curry optional
Instructions
- Clean and peel the pumpkin and the daikon and cut them into small cubes. No need to make exactly the same since we will be blending everything.
- Thinly slice the onion and chop the garlic. If you don't want to blend the garlic with everything, don't chop it but simply toast it in the oil and then remove it.
- Heat up the oil into the pot and add the garlic and the sliced onion. Brown everything on medium fire stirring and paying attention not to burn it.
- If you are adding the herbs and spices, add them now and stir to toast them a little. Curry adds some great flavor.
- Add the pumpkin and the daikon and stir for a few minutes to give them the flavor of toasted garlic and onion, and herbs and spices. If you left the garlic whole, remove it now.
- Cover everything with boiling water or vegetable stock and cook for at least 15 minutes on low to medium heat, or until the veggies are soft.
- When the veggies are soft, remove them from the fire, let them cool down for a few minutes and blend everything with an immersion blender until it becomes a velvety cream.
- You can serve in many different ways: with a drizzle of olive oil, a few drops of high-quality, organic soy sauce if you think it needs a bit more salt so that you don't add it in crystal form. You can also sprinkle some fresh parsley or coriander on top or some pumpkin seeds or pieces of toasted bread to add some crunchy.