Pumpkin and carrot soup

Name: Pumpkin and carrot soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Spring onions; 1 red chilli pepper; 1.5 kg Pumpkin (e.g. nutmeg pumpkin); 3 Carrots; 3 TABLESPOONS Oil; 2 TEASPOONS Vegetable broth (instant); 3 discs brown bread; 2 TABLESPOONS Pumpkin seeds; 3-4 Tbsp Whipped cream; 7-10 Tbsp salt and pepper; 7-10 Tbsp wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Spring onions
1 red chilli pepper
1.5 kg Pumpkin (e.g. nutmeg pumpkin)
3 Carrots
3 TABLESPOONS Oil
2 TEASPOONS Vegetable broth (instant)
3 discs brown bread
2 TABLESPOONS Pumpkin seeds
3-4 Tbsp Whipped cream
7-10 Tbsp salt and pepper
7-10 Tbsp wooden skewers

Directions

1
Clean and wash the spring onions, finely dice the white ends. Cut the chillies lengthwise, remove seeds, wash and cut into very fine rings. Cut pumpkin into slices, peel, core and cut into pieces.
2
Peel, wash and roughly cut the carrots.
3
Heat 1 tablespoon of oil in a large saucepan. Fry diced onion, pumpkin, carrots and half of the chilli in it. Stir in 1 l water and broth, bring to the boil. Simmer for about 30 minutes.
4
In the meantime cut the spring onion green into strips. Dice bread. Roast pumpkin seeds in a pan without fat, take out. Heat 2 tablespoons of oil in the pan. Roast bread in it, put on skewers. Puree soup.
5
Stir in the cream. Season to taste with salt and pepper. Sprinkle with pumpkin seeds, chilli and spring onion green. Add skewers.