There is nothing better than a steaming bowl of soup. The unusual combination of the Persimmon and the butternut creates a delicious creamy sweet soup. To give it a nice kick, I have added some spice!
The Even Flow habanero chilli sauce is from a Cambridge company. David, the owner of Orriss & Son, released his first three small batch sauces in November 2020 intending to add layers of flavour to your food. The Even Flow chilli sauce gives a delicious touch to this creamy Persimmon and butternut soup.
You can make this Persimmon and butternut soup a bit lighter by adding Greek yoghurt or cream if you want to splash out. I recommend roasting the pumpkin first using my curry mix. Building up the flavours creates a beautiful soup. You can serve it in big bowls as a starter or small glasses or bowls as an amuse bouche.
Bon appetit!
Gerla
Persimmon & butternut soup
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 1x
- Category: Starter
- Method: Thermomix
- Cuisine: European
Description
The Even Flow habanero chilli sauce is from a Cambridge company. David, the owner of Orriss & Son, released his first three small batch sauces in November 2020 intending to add layers of flavour to your food. The Even Flow chilli sauce gives a delicious touch to this creamy Persimmon and butternut soup.
You can make this Persimmon and butternut soup a bit lighter by adding Greek yoghurt or cream if you want to splash out. I recommend roasting the pumpkin first using my curry mix. Building up the flavours creates a beautiful soup. You can serve it in big bowls as a starter or in small glasses or bowls as an amuse bouche.
Ingredients
- 1 red onion, chopped
- 30 gram unsalted butter
- 250 gram Persimmon, chopped
- 250 gram roasted butternut
- 500 ml water
- 1 vegetable stock block
- Even Flow chilli sauce (Orriss & Son)
- sesame seeds for decoration
- optional: cream
Instructions
- Melt the butter
- Add the onions when the butter starts getting brown
- Fry them on low heat, add a pinch of salt to speed up the process
- After 10 minutes add the Persimmon and butternut
- Add the water and the stock cube
- Cook for 15 minutes
- Blend in a blender
- If the soup is too thick, add more water or cream or yoghurt
- Garnish with black sesame seeds and Even Flow Chilli sauce
For roasting the butternut
- Cut the butternut into equal cubes
- Drizzle with olive oil
- Sprinkle curry powder, pepper and salt over the butternut and mix well
- Roast approx. for 40 minutes on 185 or until roasted
Notes
The roasted butternut is delicious on a piece of toast too. Even better add Labneh or cream cheese first and then top it with the butternut.
Keywords: Starter, soup, amuse bouche, Persimmon, butternut