Curried Pumpkin and Persimmon soup

By 25th May 2016 October 7th, 2019 No Comments

We have a Persimmon tree at home right next to the garage so I go past it every day. It’s been brimming with fruit and I have done nothing about it – like most people. We don’t know what to do with them!

So I have made it my mission to concoct a Kick Ass recipe that everyone can call their own.

I looked at:
Persimmon cheesecakes
Roasted persimmon
Persimmon salad
Cous cous and persimmon
Baked whole stuffed persimmon
Persimmon shrimp cocktail
Persimmon milk shake ( top runner!)
Baked persimmon sponge
Charred persimmon
Dehydrated persimmon

But in the end one stood out, Curry Pumpkin and persimmon soup.

It ticked all the boxes, I know pumpkin soup is a winter warmer and it’s been spiced with curry!

So if you have a tree of fruit at home like me, make heaps and freeze it down for later!

Curried Pumpkin and persimmon soup

serves 6

  • 4 tbsp olive oil
  • 2 onions, peeled and chopped
  • 1 kg pumpkin, peeled and chopped
  • 3 persimmons, peeled and chopped
  • 700 ml vegetable stock
  • 1/2 cup cream
  • 2 Tbsp curry powder
  • dollop creme fraiche or sour cream
  • 1 cup fresh coriander, chopped
  • Salt and white pepper to season

Heat the oil in a heavy based pot, adding the onions, followed by the pumpkin. Continue to sauté till the onions are soft. Add the curry powder and persimmons. After a couple minutes add in the vegetable stock and season. Cook for 15 minutes or until the pumpkin is soft. Blend with a hand blender adding the cream and season to finish.

Just before service, throw in the coriander and dollop of creme fraiche.