Tella Peel Soup (Rcp# 0004)

Deep in the west the golden orange ball sank on the soup horizon … . A never ending pumpkin love-story.

Ingredients for Tella Peel Soup

• ‘Sausages’ (plant-based, cut into thick slices, e.g. made from mushrooms, hemp, jackfruit … or eggs)
• 1 medium Kohlrabi (diced)
• 2 heaped tablespoons of celeriac or fennel bulb (diced/cut into small pieces)
• 400 g Hokkaido pumpkin flesh (peeled, chopped)
• 200 g butternut squash flesh (peeled, chopped)
• 200 g peel from Hokkaido pumpkin cut into fine stripes (fresh or frozen, max. 3 cm long)
• 1 liter of homemade vegetable broth (see recipe [Vegetable Broth])
• Freshly ground mild black pepper (Tellicherry or similar)
• Nutmeg, freshly grated
• Cinnamon (hunch)
• 1 tablespoon agave syrup
• 1 tablespoon of Balsamico Vinegar (dark)
• 2 tablespoons of olive oil (mild)
• Canola oil (for browning)

Cooking instructions for Tella Peel Soup

1. Brown the slices of sausage together with the celeriac and cabbage turnip.
2. Pour the vegetable broth over the browned mixture and bring to a boil, then reduce heat and add pumpkin cubes and peal stripes. Simmer over low heat for 8-10 minutes.
3. Remove from heat, add remaining ingredients and let stand for 10 minutes before serving.

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Side Notes:

• The real star of this soup is the Hokkaido pumpkin, because you can use every part of it in this dish. You can use the inner flesh and seeds to make a solid broth, along with other vegetable scraps. The rind adds substance and even a bit of crunch, and the flesh is extremely versatile in combining with other ingredients to create the most interesting combinations of flavor and texture. That’s why I’m convinced that [‘No Hokkaido is ever wasted’].

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