Table of Contents
- A seasonal German recipe with a modern twist
- A culture based heavily on nature
- Something old and something new
- The idea behind Fabian’s flavour combination
- Why this soup is good
- Similar recipes found on flaevor.com
- Recipe: Fabian’s Fusion Hokkaido Pumpkin Soup
A seasonal German recipe with a modern twist
Being a chef and food writer means that I am in the kitchen at home 24/7, making it almost impossible for my husband Fabian to get in and cook a meal. On the rare occasions when he does, I am always in awe of his natural talent for cooking and the wonderful fusion creations he comes up with. So the reason this recipe is called ‘Fabian’s Fusion Hokkaido Pumpkin Soup’ is because it was created by him.
A culture based heavily on nature
Coming from a small town in the south of Germany, his experience of food is largely based on seasonal ingredients. Asparagus is big from April to June, as are strawberries, with systematic recipes popping up everywhere until they are no longer available. Every October, Hokkaido pumpkins are available in every supermarket and market stall. Fabian’s town is the kind of place where a variety of pumpkins sit in a wagon by the side of the road, ready to be bought, with an ‘honesty’ system in place, meaning you simply choose your pumpkin, leave the money in a box for the farmer and go home with it.
Something old and something new
Southern Germany is a very family-oriented and traditional area and it can be hard to find exciting non-German dishes with international or fusion elements, including spices. This is why I love Fabian’s soup recipe so much. During pumpkin season, making soup is one of the most traditional ways to use the vegetable (the German name is Kürbissuppe). Of course, his recipe comes from his grandmother, who used to make it for him at this time of year. But after being exposed to my daily cooking with spices, fresh herbs and a mix of international ingredients, he’s played around with the recipe and given it a bit of a pimp.
The idea behind Fabian’s flavour combination
There’s an Indian influence, based on the many curries we make at home. Cumin, coriander seeds, turmeric, chilli, coconut milk and fresh coriander create a creamy, lightly spiced base. The use of streaky bacon as a garnish comes from his love of ‘Speck’, a smoked cured pork that is a kind of German bacon. A dollop of Greek yoghurt is a substitute for ‘Schmand’, a unique thick sour cream only available in Germany, which I think is creamier and more luxurious than most brands of sour cream. Butter croutons are there simply because they should be.
Why this soup is good
I don’t think I would have come up with this combination of flavours myself, which is why I love this recipe – because it’s unique to him. But, of course, the most important thing is that it actually works – with all the flavours working together harmoniously to make a delicious bowl of food. It’s fresh, it’s rich, it’s creamy, it’s got a hint of spice and it’s got crispy bacon on top. What more could you ask for in a soup?
Similar recipes found on flaevor.com
Recipe: Fabian’s Fusion Hokkaido Pumpkin Soup
Fabian’s Fusion Hokkaido Pumpkin Soup
Ingredients
- 1 Hokkaido pumpkin, *see recipe notes
- 2 medium carrots, chopped into 2cm x 2cm cubes
- 2 onions, chopped fine
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1 tbsp butter
- 25g ginger, minced
- 1 red chili, chopped fine
- 100ml white wine
- 800ml homemade chicken stock, or a high-quality shop-bought version
- 200ml coconut milk
- 200ml orange juice
- Squeeze of lemon juice
- Salt & pepper
Garnish
- 8 pieces of streaky bacon
- 8 slices white crusty bread
- 1 tbsp butter
- 4 heaped tbsp of thick Greek yoghurt
- Handful of fresh coriander
Instructions
- Cut Hokkaido pumpkin in half, remove seeds and stringy flesh. Leaving the skin on, cut into 2cm x 2cm chunks. You will need 900g of pumpkin for the soup. Weigh this amount out and save any leftover pumpkin for another recipe.
- Using a large pot, fry the onions and ginger over medium heat until soft. Add pumpkin and carrot along with a good pinch of salt and continue to cook for a few minutes, adding another splash of oil if needed.
- Deglaze the pot with white wine, then pour in the chicken stock, orange juice, and 1 tsp of sugar. Cover with a lid and turn the heat down to simmer for 20 minutes.
- Prepare the garnish: Remove crusts from bread and chop each piece into cubes for croutons.
- Heat a large frying pan with a splash of oil and fry bacon slices until crispy. Remove and set aside for later. Using the same pan add one tablespoon of butter to the bacon fat. When melted throw in croutons and toss around the pan until fully coated in the fat and butter. Cook until crispy brown. Remove from the pan and set aside for later.
- To finish the soup: In a small saucepan, melt one tablespoon of butter. Once melted remove from the heat and stir through ground cumin, coriander, turmeric and chopped chilli. Add the coconut milk and spiced butter to the soup, stir, replace the lid and continue to simmer for 5 minutes.
- Remove soup pot from the heat. Allow it to cool with the lid off for 5 minutes, then using a hand blender, blend the soup until smooth. Add a squeeze of lemon juice, taste and season with salt and pepper as needed.
- Divide soup between bowls, garnish with croutons, bacon, a spoon of Greek yoghurt and fresh coriander leaves.
