Exotic pumpkin soup with sour cream dip

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly dice. Halve the onion. Wash thyme, shake dry. Press on a clove of garlic.

2. 2

   Cut parsley leaves from the stalks and use them for other purposes. Put soup vegetables, onion and garlic in a large, wide pot. Add about 1 litre of cold water, bay leaf, 1 teaspoon of salt, peppercorns, cloves, parsley stalks and thyme. Simmer for about 45 minutes

3. 3

   Wash the pumpkin, cut in half and remove the seeds. Cut pumpkin halves into pieces. Peel onion and cut roughly into pieces. Peel, wash and chop potatoes. Heat oil in a pot. Fry pumpkin, onion and potato in it.

4. 4

   Add stock, bring to the boil and cook for about 25 minutes until the pumpkin is soft. Peel ginger and grate finely. Wash and clean the chillies and cut them in half lengthwise. Cut 1/2 chili into thin strips. Cut the other half into small pieces. Wash coriander, shake dry and chop 4 stems coarsely. Add ginger, chopped coriander and chillies to the soup. Roast pumpkin seeds in a pan without fat. Take out, let cool and chop coarsely. Stir sour cream and 3 tbsp. cream until smooth.

5. 5

   Wash coriander, shake dry and chop 4 stems coarsely. Add ginger, chopped coriander and chillies to the soup. Roast pumpkin seeds in a pan without fat. Take out, let cool and chop coarsely. Stir sour cream and 3 tbsp. cream until smooth. Puree soup, stir in 75 g cream. Season soup with salt and pepper. Arrange in plates, stir in the sour cream with a small spoon. Mix pumpkin seeds and chili strips and sprinkle on the soup. Garnish with remaining coriander

6. 6

   Puree soup, stir in 75 g cream. Season soup with salt and pepper. Arrange in plates, stir in the sour cream with a small spoon. Mix pumpkin seeds and chili strips and sprinkle on the soup. Garnish with remaining coriander

Nutrition Facts

KCAL
300 kcal

CARBS
15 g

FATS
22 g

PROTEINS
6 g