Exotic pumpkin soup with sour cream dip

Name: Exotic pumpkin soup with sour cream dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Hokkaido Pumpkin; 1 Onion; 1 Potato (approx. 100 g); 1 TABLESPOON Oil; 750 ml lactose-free vegetable stock; 1 walnut-sized piece of ginger; 1 red chilli pepper; 6 Stem(s) Coriander; 40 g Pumpkin seeds; 100 g lactose-free sour cream; 3 TABLESPOONS + 75 g lactose-free whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Hokkaido Pumpkin
1 Onion
1 Potato (approx. 100 g)
1 TABLESPOON Oil
750 ml lactose-free vegetable stock
1 walnut-sized piece of ginger
1 red chilli pepper
6 Stem(s) Coriander
40 g Pumpkin seeds
100 g lactose-free sour cream
3 TABLESPOONS + 75 g lactose-free whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
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.
2
Fry the pumpkin, onion and potato in it. Add the 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.
3
Cut the other half into small pieces. Wash the coriander, shake dry and chop 4 stems coarsely. Add ginger, chopped coriander and chili to the soup. Roast pumpkin seeds in a pan without fat. Take out, let cool and chop coarsely.
4
Mix the sour cream and 3 tablespoons of cream until smooth. Puree the soup, stir in 75 g cream. Season soup with salt and pepper. Arrange in plates, stir in the sour cream with a small spoon.
5
Mix the pumpkin seeds and chili strips and sprinkle on the soup. Garnish with remaining coriander.