Butternut pumpkin soup with chili and ginger

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
3.4 68
The slightly spicy pumpkin and carrot soup flatters the figure. Because it not only has few calories, but also few carbohydrates.
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 Butternut pumpkin (à approx. 800 g)
  • 3 Carrots (approx. 300 g)
  • 1 Onion
  • 2 Garlic cloves
  • 1 piece(s) (approx. 20 g each) Ginger
  • 4 TABLESPOONS Olive oil
  • 150 ml dry white wine
  • 1 Bay leaf
  • 1 TABLESPOON Vegetable broth (instant)
  • 7-10 Tbsp Cumin
  • 7-10 Tbsp Chili Flakes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3 Stem/s flat leaf parsley
  • 4 TABLESPOONS Fresh cream

Directions

  1. 1

    Cut the pumpkin lengthwise into wide slices. Remove seeds and soft fibres. Peel the pumpkin slices and cut the flesh into large pieces. Peel and wash the carrots and cut them into pieces as well. Peel and chop the onion. Peel and finely chop garlic and ginger.

  2. 2

    Heat the oil in a large pot. Sauté onion, garlic and ginger in it. Fry pumpkin and carrots briefly. Deglaze with white wine, add laurel. 1-1 1⁄4 Pour on l water, bring to the boil. Stir in stock and season everything with 1 tsp. cumin and 1⁄4 tsp. chili flakes. Cover and cook for about 20 minutes.

  3. 3

    Wash parsley, shake dry, pluck leaves and cut coarsely. Remove bay leaf. Puree soup very finely with a hand blender. Season again with salt and cumin. Arrange soup in bowls. Stir 1 tbsp. crème fraîche into each bowl. Sprinkle with parsley and coarse pepper. Garlic ciabatta is delicious with it.

Nutrition Facts

KCAL
260 kcal
CARBS
16 g
FATS
15 g
PROTEINS
5 g