Magic Garden Supper Club
© Magic Garden Supper Club

Pumpkin Parsnip Soup by Magic Garden Supper Club

This soup was part of the very first dinner at Magic Garden Supper Club. For a feature on Magic Garden Supper Club, please go here.

Ingredients (serves 4):

200 gr Hokkaido pumpkin

200 gr parsnip

2 shallots

30 gr butter

400 ml vegetable stock

170 ml cream

85 ml Noilly Prat

170 ml Riesling wine

1 star anise

½ -1 teaspoon ginger, freshly grated

½ – 1 teaspoon peanuts paste

½-1 teaspoon Tandoori paste (yellow)

35 ml Mirin (sweet Japanese rice wine)

Peanut oil, salt and pepper

 

Preparation:

  1. Cut the pumpkin and the parsnip into cubes
  2. Cut the shallots into fine cubes and gently fry in butter
  3. Add the vegetable cubes, the vegetable stock and the cream
  4. Separately let the Noilly Prat and the wine boil in to about 1/3, poor over the vegetable and add the star anise
  5. Let the mixture simmer for around 30 minutes, then take off the star anise
  6. Add the ginger, the peanut paste and the Tandoori paste and mash in a food blender
  7. Push through a fine sieve and season with Mirin, peanut oil, salt and pepper

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