Today something completely different: A recipe for one of my favourite dishes – A Hawaiian pumpkin soup called “Diamond Head Soup”. Don’t ask me where the name is coming from, but that was the title of the instructions that I once found. It is sensationally delicious! That kind of dish that with the first spoon makes you forget what you were busy with the moment before! That’s no joke! Once, I had a fight with my girlfriend, she was mad at me for some reason. I made this soup and gave her a bowl of it. She took the first spoon – “Hmm!” – a second one – “HMMMM!!” – and gone was the anger (the rest of the evening was harmonious as ever)! Here is how to make it:
- 1 pumpkin (for best results, take a Hokkaido pumpkin), peeled and diced
- 1-2 big carrots, chopped
- 1-2 mangoes (if you have a choice, like in Taiwan, take a big yellow one, or two small red ones, the sweeter the better), chopped
- 1 can of coconut cream or coconut milk
- garlic, finely chopped
- onion and/or leak onion, chopped
- ginger, finely chopped
- oil (olive oil, coconut oil and/or other flavoured oils), or butter
- black vinegar (黑醋, also “Worcestershire sauce”)
- curry, cumin, turmeric, as you prefer
- salt and pepper
- optional: mint sprigs
Melt the butter (or heat the oil) in a pot over medium flame and slightly fry onions, garlic and ginger in it for about 3 minutes. Then add the chopped carrot and fry for another 2 minutes while stirring. Add a bit of salt and a spoon of 黑醋, stir well. Then pour water or broth carefully into the pot until the carrots are fully covered. Add pumpkin and curry powder (or any spice you want). Heat the soup until it boils and simmer it with lid for about 20 minutes with low flame.
Stir in the mango and boil for 5 minutes. Add water if necessary (it should be enough to just cover everything). Then remove the pot from the stove and blend the whole mixture. The soup should become perfectly homogenous without any lumps. Heat the soup again slightly and stir in the coconut cream. Season to taste with salt and pepper, optionally add sugar to make the taste more “round”. Don’t let it boil again. When serving, each plate can be decorated with a sprig of mint, adding another “colour” of taste (I don’t use that).