Just about one month ago I traded my scalpel for a stethoscope, a neurological tuning fork and an ECG compass. What was I thinking?!? No, honestly, these past weeks have been fascinating to say the least, I finally feel like a true medic. Ok, let’s not exaggerate, I finally feel like I could become one…… somtime….. once I’ve managed to drag myself ashore from drowning in the sea of internal medicine. I cannot believe med school is only 3 years back…. Coming from 2 years of operating fun times, my present job makes me question my memory – do I have retrograde amnesia for literally all of those 6 years spent at school? Well, I certainly feel like I do. Maybe I should get myself checked out by a neurologist.
I’m sure you’ve all heard the following before:
“What’s the difference between a physician, a surgeon and a pathologist ?
The physician knows everything and does nothing.
The surgeon knows nothing and does everything.
The pathologist knows everything, but always a week too late.”
My current status: ex surgeon, novel physician = knows nothing and does nothing. Sounds about right. Luckily enough, my previous work experience helped me in perfecting the poker face – a very important asset. Who am I kidding, beginnings are always hard – as long as everyone survives along the way one must embrace each step.
The following recipe made my beginning a lot easier – a homey, warming, hearty pumpkin soup. There is nothing better than coming home to delicious left overs which get better day by day. Admittedly, pumpkin is one of my favorite fruits (who would have thought it’s a fruit…weird right?) – perfect to turn into a curried soup or a spiced pie. Also, perfect to carve for Halloween, although that is sadly still on my bucket list. Anyways, for all you professional beginners out there – buy a pumpkin and treat your soul to some (fruity) goodness. Let me know what you think!
The Medic’s Amazing Pumpkin Soup
serves 3 generously
ca. 1200 g of peeled diced pumpkin
1 red pepper, diced
2 carrots, peeled and diced
1 medium onion, diced
1 clove of garlic, crushed
4cm piece of ginger, peeled and finely chopped
cooking oil (olive or peanut or sunflower or rapseed)
2-3 tbsp curry powder (I went for 3)
1-2 tsp cayenne pepper (I went for 2)
1-2 tsp ground cumin (I went for 2)
salt and pepper
500 ml vegetable stock
2 tbsp lime juice
1 generous tsp honey
1-2 dl single cream, optional
Sunflower seeds to garnish
- Heat a generous splash of oil in a large pan. Sweat your onion and ginger for a couple of minutes before adding the dry spices, carrots and peppers. Cook together for another minute or two.
- Add the pumpkin, season with salt and pepper and continue cooking for 2 minutes, stirring occasionally. Pour in your stock, bring to a boil, turn down the heat, cover and simmer for 15-20 minutes until the vegetables have softened.
- Puree the soup using a hand-held blender and add your lime juice and honey. Taste. Adjust the seasoning by adding more salt, pepper, curry powder, cayenne or cumin. Maybe even a dash of lime juice.
- I like my soup to have a relatively thick consistency. If you prefer it to be runnier feel free to add some single cream or water.
- Serve topped with some sunflower seeds alongside a fresh green salad and (home-made) garlic bread.
Sunday night success – I would definitely not be disappointed if this was served in a restaurant.