Fiery spicy carrot-pumpkin soup

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the carrots into small cubes. Peel and dice the onion. Crush the coriander in a mortar. Heat 10 grams of fat in a pot, fry the onions until translucent, sprinkle with coriander. Add carrots and stock and bring to the boil. Simmer covered for 10 to 15 minutes. Meanwhile, wash the meat and pat dry. Heat the oil in a pan and fry the chicken fillets for ten to twelve minutes, turning them over. Drain the pumpkin on a sieve. Finely dice some pumpkin pieces and set aside. Peel the garlic and press it through a garlic press. Cut toast into rhombs. Remove two to three tablespoons of carrot cubes from the stock with a skimmer and add to the finely diced pumpkin. Add the remaining pumpkin to the soup and puree everything finely. Cut the chicken filet into thin slices. Add meat and vegetable cubes to the soup, bring to the boil again briefly and season with salt and cayenne pepper. Heat the remaining fat in a pan and roast the toast in it until golden brown. Finally add sesame and garlic. Arrange the soup in deep plates and serve sprinkled with fresh coriander green and croutons

2. 2

   / F: 15: g/ KH: 17 g

3. 3

   Tip: Instead of pickled pumpkin from the jar, fresh pumpkin can also be used. Then the soup should be seasoned with a little vinegar and sugar

Nutrition Facts

KCAL
300 kcal

CARBS
17 g

FATS
15 g

PROTEINS
22 g