Here comes the perfect Sunday lunch with an autumnal touch. A beautiful Asian-inspired pumpkin soup, a dish, almost everyone knows. After all, pumpkin soup recipes have literally been on everyone’s lips for at least the past ten years. So why another pumpkin soup recipe?
Here, I have to admit, actually the combination with the salmon cakes, as well as with the “topping”, is what makes this recipes so special. The soup is “decorated” or, better said, seasoned with a gremolata. What’s a gremolata? I will come to that later 🙂 I’ve learned about it only recently myself, and it has taken me quite a long time to remember its name, and to pronounce it correctly. But no matter. That’s not important. Important is that it’s unbelievably delicious. And easy to prepare. And both these things are what this blog is all about.
A gremolata is, as Wikipedia sums it up (which I dare quoting here, as this isn’t a scientific treatise): “a chopped herb condiment“. Further it says that the classical ingredients are parsley, garlic and lemon zest. We adjusted the mixture to our pumpkin soup and added pumpkin seeds and chili.
Then there are the salmon cakes. Do you feel the same way about this idea like I do? Fish Patties. Wow! When I ate them for the first time, they were a pure revelation to me. Why does it always have to be beef meatballs? Fish cakes are so great and light. The salmon cakes here, as much as I can already promise, will not be the last fish cakes on Tastes Like Green Spirit. We’re making them for the first time today, risking one half without egg and a half with egg. Now I’m going to put our idea into practice. In the next paragraph you’ll learn which half turned out to be better.
So, here I am again. Let’s go on. We sautéed one half with an egg as I said, and one without egg. Honestly, there was no difference in taste. However, there was a critical difference in the consistency. With egg, the cakes remain firm while being cooked, and don’t fall apart. If you want to omit the egg, you theoretically can do it. Sometimes, however some salmon pieces may fall off. This doesn’t happen if you use an egg. The egg-cake is on the left in the picture.
The combination with pumpkin soup and gremolata was fantastic. It takes about an hour to prepare everything, but if you make a larger quantity, you will have something left for lunch or dinner (for one person) for the next two days. The fish cakes also taste very delicious the next day, the soup can be warmed up in an instant, and the gremolata keeps fresh in a jar for up to 1-2 days in the fridge. As mentioned earlier, we prepared the dish on Sunday last week, and ate a portion each right away. So on Monday and Tuesday I was the lucky one who had a delicious, hassle-free lunch. Yess! The effort was worth it! Practicality for every day – 100% 🙂Print
1 hokkaido pumpkin (about 800 g pumpkin meat)
1 onion, medium size
500 ml vegetable or meat broth
1 piece of ginger (1-2 cm in size)
1 tbsp tomato paste
2 bay leaves
500 ml coconut milk
1 lemon, zest
1 lime, zest
Salt, pepper to taste
1 kg salmon
2 hands full of coriander leaves, fresh
1 lime, zest and juice
1 orange, zest
2 tbsps soy sauce, gluten-free
2 tbsps fish sauce, gluten-free
Salt, pepper, to taste
1 handful of pumpkin seeds
1 lemon, zest
1 tbsp parsley
chili, to taste
- Wash the pumpkin, cut it in half and free it from stalk and seeds and dice it. Peel the onion and finely chop it. Peel the ginger and garlic and finely chop it, too.
- Sautée the onion in a pan over medium heat, add the garlic, sautée together for 2-3 minutes. Then add the pumpkin cubes, as well as salt and pepper, and continue to simmer for another 2-3 minutes.
Add the chopped ginger, the broth and the coconut milk and bring to boil, then turn down the heat, add the bay leaves and simmer on medium heat until the pumpkin is soft. Meanwhile, wash the salmon, pat dry, remove the skin and chop very finely.
- Briefly wash the coriander leaves under cold water, pat dry and chop finely. Grate the lemon and lime, then add to the salmon together with the chopped onions. Season with soy and fish sauce, salt and pepper. Then add the egg and mix everything well again. Form the salmon cakes (see photo).
- Sautée the meatballs in a non-stick pan at medium heat from both sides until lightly browned.
- Meanwhile, the pumpkin should already be soft. Remove the pot from the heat, remove the bay leaves and puree the pumpkin. Season with lemon and lime zest, salt, pepper and chili.
- Roast the pumpkin seeds in a pan until slightly browned. Add to the other ingredients of the Gremolata and finely chop everything.
- Fill the soup into bowls, add the spice mixture and serve it with the hot fish cakes (or put them into the soup right away, as I did, that also tastes wonderful).