Pink Jumbo Banana 2: Kürbis-Kokos Suppe (Pumpkin-Coconut Soup)

Another post in the Kürbisfest 2023 series.

After I roasted half my Pink Jumbo Banana, I didn’t want to let the other half sit in the fridge too long. Sadly, I didn’t have any better ideas than soup. It’s not even a new soup; it’s the soup from my post on Oven Baked Fish Sauce Balls–but it turned out better this time, because I followed the recipe instead of free-styling.

I usually make this pureed soup with Hokkaido, a variety with an edible shell, but it works with any firm-fleshed pumpkin. When made with vegetable broth, the soup is vegan: potatoes are used as a thickener in place of a roux, and coconut milk makes it creamy without…well…cream.

If you’re out of vegetable broth, use chicken. No one will notice unless you tell them.

After the pumpkin simmers to doneness, about 20 minutes, it is removed from the heat and given a whirl with the Stabmixer (“immersion blender?” Forget that, “Stab Mixer” is a much cooler name for a kitchen implement), then a can of coconut milk is mixed in, with some curry powder. This time, I used Madras Curry; it is cheery yellow and mild.

With a splash of Kürbiskernöl and some roasted seeds, it’s ready to serve to any vegans who mistakenly wander into your kitchen. Drop some nice bread with a spread on the side, and there is enough fiber and fat in this soup to be satisfying.

But every meal needs some protein. I didn’t have anything on hand suitable for meatballs, but after getting the tip in September about adding slices of Kabanos, which are shelf-stable, I’ve been keeping a package on hand.

Six down, three to go! (There’s a Hokkaido I picked up after this photo was taken…) I’ll try to be less boring going forward.