Fiery pumpkin and carrot soup

Name: Fiery pumpkin and carrot soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 2 small red chillies; 1 (1.2 kg) Muscat pumpkin column; 3 Carrots; 2 TABLESPOONS Butter or margarine; 1 l Vegetable broth (instant); 20 g Pumpkin seeds; 1 Stalk leek (leek); 3 TABLESPOONS Oil; 2 discs brown bread; 100 g Whipped cream; 7-10 Tbsp wooden skewers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
2 small red chillies
1 (1.2 kg) Muscat pumpkin column
3 Carrots
2 TABLESPOONS Butter or margarine
1 l Vegetable broth (instant)
20 g Pumpkin seeds
1 Stalk leek (leek)
3 TABLESPOONS Oil
2 discs brown bread
100 g Whipped cream
7-10 Tbsp wooden skewers

Directions

1
Peel and finely chop the onion. Wash the chilli pepper, cut lengthwise, remove seeds. Chop the pod finely, put aside just under half for garnishing. Cut pumpkin into slices, remove seeds.
2
Peel the pumpkin and cut into pieces. Peel, wash and chop the carrots. Heat the fat in a pot. Fry chili, onion, pumpkin and carrots in it. Add stock, bring to the boil and cook for about 30 minutes.
3
Meanwhile, roast pumpkin seeds in a pan without fat, remove. Clean and wash the leek and cut into fine rings. Heat 1 tablespoon of oil in the pan. Fry the leek in it and take it out.
4
Cut bread into cubes. Heat 2 tablespoons of oil in a frying pan. Roast the bread cubes in it while turning. Put bread cubes on skewers. Puree the soup, stir in the cream and season to taste with salt and pepper if necessary.
5
Fold in the leek. Arrange in cups, sprinkle with pumpkin seeds and the remaining chilli. Add the crouton skewers.