Autumn Recipe: Pumpkin soup with poached salmon and curry
Makes 2-4 servings depending how hungry you are
1 Hokkaido pumpkin, deseeded and cut into chunks (600g)
2 smaller carrots, peeled and cut into chunks1 red chili finely chopped
4 shallots or ½ leek, chopped3-4 cherry tomatoes, chopped
750 ml chicken or vegetable stock
100 ml white wine
100 ml cream
1 tsp curry powder
1 garlic glove, cut into half
1 slice of ginger
1 cinnamon stick
300 g salmon (no skin or bones)
20 g cold butter
In a large saucepan, on medium heat, gently simmer the pumpkin, carrots, chili, the leek or shallots and the tomatoes in the stock until the pumpkin and carrots are tender and soft, about 15-20 minutes.
Mix in the white wine, cream, curry powder and using a hand blender, puree until smooth and creamy.
Add the garlic, ginger, and cinnamon stick to the soup for 10 minutes, then remove.Wash the fish, and dry with kitchen towel. Cut into bite size chunks. Heat salted water in an additional pot. Take off the heat an add the fish pieces for approximately 3 minutes. Take the fish out and place into heated soup bowls.
Add the cold butter, Himalayan salt and cayenne pepper to the soup. Ladle the soup over the fish into the bowls and drizzle with a little pumpkin seed oil and garnish with pumpkin seeds.