Open Office Hours: Pumpkin Soup
On November 4, the second open office hours of this academic year was held! For this occasion the board made pumpkin soup (partially from the leftovers of the pumpkin carving event!) to share with all members! Some was handed out to the members that came by for lunch at the boardroom, the rest was handed out at the Aletta Jacobshall to the first year students who had just finished their first exam! In this blog you can find the recipe for this pumpkin soup.
Ingredients:
- 1 small orange pumpkin
- 2 tablespoons oil
- 1 onion (diced)
- 1 clove of garlic (finely chopped)
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 litre vegetable stock
- salt and (freshly ground) pepper
- 3 tablespoons parsley (finely chopped)
Preparation:
- Cut the pumpkin into wedges and remove the seeds and guts. Then cut the pumpkin (including the skin) into cubes.
- In a soup pan, heat the oil and fry the onion and garlic until transluscant. Fry the ginger, cumin and coriander until fragrant. Add the pumpkin and stock. Bring to a boil while stirring and let the soup simmer gently for 15 minutes. Puree the soup with a hand blender and season with salt and freshly ground pepper.
- Ladle the pumpkin soup into large bowls and garnish with parsley.
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