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Pumpkin-Sorghum Soup

Sorghum is the new kid on the block. It became available here in Auckland just slightly more than a year ago. However, it’s commonly eaten in Asia and Africa for ages. Sorghum is a gluten-free pseudo-grain, like buckwheat and quinoa. Technically it’s actually a grass, but it cooks just like a grain. If you used to enjoy having couscous but not anymore due to ditching gluten, you can enjoy pretty much the same texture if you replace it with sorghum instead.

I cooked a lot of sorghum three nights before and it was the time to consume it immediately before it becomes off. So the idea of using sorghum in pumpkin soup was inevitable. The second reason was the sorghum offers high nutritional value, including Protein 43%, Calcium 5%,  Iron 47%, Phosphorus 55% per 100 gr and many other benefits.
As I didn’t puree the soup to a totally smooth texture it got a somewhat chewy rustic texture.
1 chopped brown onion, 1 chopped garlic clove, 1 cm chopped root ginger, half of the pumpkin or butternut squash, 2 cups of cooked sorghum, 5-6 cups vegetable stock or just water, 1 tbs of sherry vinegar or one grapefruit round, salt to taste. For garnishing: chopped coriander, roasted almond flakes, hemp seed powder and Smokin BBQ coconut chips.

1) Heat the oil in a pot, add the onion, ginger and a pinch of sea salt. Sweat until the onions are soft and translucent. Add the garlic and cook until fragrant, about 30 sec or so.  Add sherry vinegar to deglaze, or if you don’t use sherry vinegar you add just a splash of water.

2) Add the chopped and peeled butternut squash or pumpkin, the grapefruit rounder if any, cooked sorghum, vegetable stock or a water. Bring to a simmer. Continue to simmer for approximately about 20 to 30 minutes or until the vegetables are fully cooked through.

3) Once the vegetables are cooked through, season the soup with salt and pepper to taste. Discard the grapefruit if was used.

4) Transfer soup to a blender and blend on a pulse until the squash is creamy but the sorghum stays slightly chunky.

Serve the soup in warmed bowls and garnish with chopped coriander, roasted almond flakes, hemp seed powders and coconut






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