Witchy Kitchen

Tag: coconut

  • Capitol Pumpkin Soup

    Capitol Pumpkin Soup

    As reality and dystopian fiction become closer to indistinguishable, it’s no surprise that it is #DISHTOPIA Month: Eat Like It’s the End of the World, Fandom Foodies theme hosted by the lovely Catherine at The Gluttonous Geek – check out the linkup for more foodpocalypse!

    For the Hunger Games, unless you’re really into fried squirrel or nettle tea, the best food is going to be found in The Capitol. Obscene feasts are thrown regularly from the wealth of resources flowing in, which probably include spices, so when I set out to make the creamy pumpkin soup sprinkled with slivered nuts and black seeds that Katniss samples, that’s exactly what I imagined.

    I used canned pumpkin (LAZY! Like Capitol people) and a whole can of coconut milk (RICH and DECADENT! Like Capitol people).

    Paanch phoran, or five-spice powder, is made from cumin, fenugreek, fennel, mustard, and black seeds called kalonji (or nigella seeds, or onion seeds, or black seeds, etc. It’s the seed of many names), so that’s what I used as the seasoning for my soup. I much recommend seeking out the curry leaves (NOT bay leaves, even though they look similar) at your local Indian market, they will give your soup a delicate and delicious fragrance and really take it to Capitol level fare.

    May the soup be EVER in your flavor…

    Capitol Pumpkin Soup

    • 2-3 tablespoons coconut oil (or a flavorless cooking oil)
    • 1 onion, diced
    • 1 inch ginger, chopped
    • 2 garlic cloves, chopped
    • 1/2 teaspoon each cumin, fenugreek, fennel, mustard, and kalonji seeds
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon red chili
    • 3 tablespoons ground almonds or almond meal
    • 1 can pumpkin puree
    • 4 cups vegetable broth
    • 1 can coconut milk
    • 1 cinnamon stick
    • 4-5 fresh curry leaves
    • sliced almond and a sprinkle of kalonji for garnish

    Heat the oil and saute onion until it just starts to turn golden. Add ginger and garlic and stir for a minute or two, then add all seeds and cook until they start to sizzle (be careful not to burn). Add turmeric and red chili, stir for a minute, then add almond meal, pumpkin puree and a cup of the chicken broth. Heat through.

    Blend the mixture thoroughly and return to the pot along with the rest of the chicken broth, the coconut milk, cinnamon stick, and curry leaves. Mix well, gently heat and cook on a low simmer for about 20 minutes. Serve hot, garnished with sliced almonds and kalonji.

    This dish was first posted for Fiction Kitchen Episode 25: THE HUNGER GAMES in which Carrie and Diana discuss The Hunger Games books and movies, including from Greek mythological child sacrifices, Katniss’s practical hairstyle, social commentary, and the scarcity of goat milk.

  • Roasted Green Pepper Soup

    Roasted Green Pepper Soup

    Red peppers get all the love but the humble green pepper is fresh and unexpected. I had posted a green pepper soup recipe here years ago and it was one of my most popular; I’ve tweaked it slightly and taken terribly lit moody new photos.

    While not as sweet as red peppers, deeply roasting green ones does bring out a bit of sweetness, though their overall flavor is more grassy and herbal. In this soup the grassiness is enhanced by ground coriander, deepened by cumin, and mellowed and richened by coconut milk. It’s light enough that I’d like to try it chilled in the summer, but right now in the winter it’s the perfect cheap and green dish for your New Year.

    Roasted Green Pepper Soup

    • 3 green peppers
    • 1-2 tablespoons coconut oil, or a flavorless oil
    • 1 onion, chopped
    • 2 garlic cloves, grated
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • salt & pepper to taste
    • 4 cups vegetable broth, divided
    • 1 can coconut milk, left in the fridge overnight to separate into water and cream

    Heat oven to 450° and roast green peppers by placing on the rack and turning with tongs as they blacken (place a cookie sheet on the rack underneath to catch any drips). When blackened, place in a bowl and cover with a plate or plastic wrap to steam and make easier to peel.

    Meanwhile in a soup pot heat coconut oil and saute onion until just beginning to turn golden, being careful not to burn. Add garlic and cook for a minute or so, then add coriander, cumin, salt (start with a scant teaspoon) and generous black pepper. Cook, stirring, for another minute, and add about a cup of the vegetable broth. Move mixture to a blender.

    Peel and deseed the green peppers and place in the blender with the soupy mixture and blend until smooth, adding more vegetable broth if necessary. Return to the pot and heat through.

    Open the can of coconut milk and reserve several spoons of the cream for garnish. Add the rest to the soup and heat through well, and adjust seasoning if necessary. Serve with a dollop of coconut cream.