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Persimon and pumpkin soup

Course: Lunch, Starters
Cuisine: American
Keyword: Kaki fruit, Persimmons, Persimon, Pumpkin, Sharon fruit, Soup


  • 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


  • 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.