Cold pumpkin soup

Name: Cold pumpkin soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Glasses (720 ml each, 400 g each) Pumpkin, pickled sweet-sour; 1 Onion; 1 piece(s) Ginger; 2 dried chillies; 2 TABLESPOONS Oil; 50 ml White wine vinegar; 7-10 Tbsp Salt; 3 TABLESPOONS peeled pumpkin seeds

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Glasses (720 ml each, 400 g each) Pumpkin, pickled sweet-sour
1 Onion
1 piece(s) Ginger
2 dried chillies
2 TABLESPOONS Oil
50 ml White wine vinegar
7-10 Tbsp Salt
3 TABLESPOONS peeled pumpkin seeds

Directions

1
Drain the pumpkin and collect the liquid. Peel onion and ginger and chop finely. Chop the chillies. Fry onion, ginger and chillies in hot oil. Add pumpkin, 200 ml pumpkin water and vinegar and cook for about 5 minutes.
2
Puree with the cutting stick of the hand mixer. Season with salt. Let soup cool down. Spread on four plates, sprinkle with some pumpkin seeds
3
Plate: Wedgwood