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Persimon and pumpkin soup
Course:
Lunch, Starters
Cuisine:
American
Keyword:
Kaki fruit, Persimmons, Persimon, Pumpkin, Sharon fruit, Soup
Ingredients
1
large
eating pumpkin, peeled, roasted in a little olive oil
1
persimon, roasted, diced
4
tbsp
olive oil
5
shallots, diced
3
cloves
garlic, minced
5
cm
ginger, peeled, minced
2
star anise, whole
600
ml
vegetable stock
3
persimons, half ripe, peeled and blended
sea salt to taste
To serve and garnish
1
large
munchkin pumpkin, scooped out to use as a bowl
Instructions
Cut up the pumpkin, put into a preheated oven at 200cÂș , toss in olive oil and salt. Roast for half an hour.
In the same oven, roast one persimon tossed in olive oil and salt, in for about 15 minutes. Leave to cool and dice.
Heat up the oil in a large soup pan.
Add the shallots, then soften the garlic, ginger
Add the star anise and stock
Add the pumpkin and blended persimons.
Simmer for half an hour. Check seasoning. Sometimes I leave soup overnight and reheat the next day.
Serve hot in a scooped out pumpkin with diced persimon as a garnish.