A potato-free pumpkin soup: using kohlrabi instead

With autumn here, pumpkin is back on my shopping list, and today a recipe from Directo al Paladar caught my eye because it swaps out a classic ingredient. The author, Liliana Fuchs, says her favorite pumpkin cream no longer contains potato. Instead she uses a vegetable that is still little known in Spain: kohlrabi.

Kohlrabi, also called German turnip or cabbage turnip, belongs to the brassica family, the same family as cauliflower, cabbage and broccoli. It is at its best in autumn, just like pumpkin, so pairing them makes seasonal sense. According to the article, it has fewer carbohydrates than potato, is lighter, and contains more vitamin C, minerals and fiber.

The ingredients mentioned are pumpkin, kohlrabi, onion or leek and, if you like, ginger. You can add other spices, coriander, nutmeg or garlic to taste. The text gives no quantities or detailed steps, so everyone can adjust it their own way. What it does make clear is that the soup is filling, comforting and light, and works both as a starter and as a supper.

To serve, the author's version uses no dairy, though she suggests a few options: single cream, plain yogurt, fresh cheese or goat cheese. She also recommends something crunchy on the side, such as croutons or seed crackers, for a contrast in texture.

I like the idea of using seasonal produce that often goes unnoticed at the market. The next time I see a kohlrabi at the greengrocer, I think I'll take one home and try this combination.

Source: Directo al Paladar