Food

Cremige Kürbissuppe mit feurigem Apfel-Chili-Chutney

Auch wenn wir es am liebsten ganz weit von uns wegschieben würden, der Herbst kommt näher. Die letzten Tagen hat die Sonne sich zwar wieder mehr blicken lassen, aber spätestens als ich am Freibad in der Nähe vorbeigegangen bin, welches schon geschlossen hatte, ist es mir endgültig klar geworden: Wir müssen den Spätsommer und den Frühherbst kombinieren, um noch die wenigen schönen, sonnigen Tage genießen zu können!

Heute stelle ich euch ein Rezept meiner Mutter vor. Vor einigen Jahren hat sie ihre Liebe zu Chutneys entdeckt, besonders in Suppen findet sie diese super. Ich finde Chutneys auch total toll und vielseitig einsetzbar, egal ob auf Brot, zu gegrillten Gemüse oder Fleisch, es ist ein Allrounder.
Man kann es je nach seinen belieben abschmecken und jederzeit variieren. Das Chutney erinnert mich an an den Spätsommer, an tolle Grillabende mit den Freuden. Als Herbstkomponente passt kaum etwas besser als der Kürbis, er ist für jegliche Verarbeitung dankbar. Sauer, süß oder scharf eingekocht, in der Modewelt wäre er ganz klar eine schwarze Clutch, die zu jedem Anlass und Outfit gut tragbar ist.

Cremige Kürbissuppe mit feurigem Apfel-Chili-Chutney

 


Für 4 Personen wird benötigt:
Zutaten für die Suppe:
2 EL Öl
800g Kürbisfleisch, gewürfelt
500ml Gemüsebrühe
250ml Sahne oder aufschlagbare Pflanzensahne
Pfeffer, Salz
 
Zutaten für das Chutney:
1 EL Öl
2 Äpfel (klein)
1 rote Zwiebel
1 Porree
5 EL (Weißweinessig)
2 rote Chillischoten
1 EL Zucker
Salz, Pfeffer
 
Außerdem:
 
 
Zubereitung des Chutneys:
Die Zwiebel und Äpfel schälen, den Porree putzen, die Chillis entkernen und alles kleinschneiden.
In einem Topf mit Öl andünsten, den Zucker, Salz, Pfeffer und Essig hinzugeben und für ca. 15 Minuten bei schwacher Hitze köcheln lassen. Gelegentlich gut umrühren.
 
In sterile Gläser, noch heiß abgefüllt und verschlossen, hält sich das Chutney an einem dunklen und kühlen Ort mindestens 6 Monate.
 
 
Zubereitung der Suppe:
Öl in einem großen Topf geben und erhitzen. Das Kürbisfleisch hinzugeben und ca. 2 Minuten unter rühren anbraten. Mit Gemüsebrühe ablöschen. Würzen und für 18 Minuten bei schwacher Hitze, mit Deckel, köcheln lassen. In der Zwischenzeit die (Pflanzen)Sahne steif schlagen und kühl stellen. Die Suppe nach der Kochzeit pürieren. Zu guter Letzt die steif geschlagene Sahne der Suppe unterziehen/unterheben und zusammen mit dem Chutney servieren.
 
Ich wünsche euch ganz viel Spaß beim Nachkochen und Schlemmen! 
 
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