Pumpkin soup: \"nice and hot\", with ginger, chili and walnuts
easy
35 mins
35 mins
Ingredients
- 800 g Nutmeg pumpkin
- 1 Onion
- 1 Garlic clove
- 2 (approx. 200 g) Carrots
- 1 (approx. 100 g) Potato
- 1 TABLESPOON Butter or margarine
- 750 ml Vegetable broth
- 30 g Walnut kernels
- 30 g Pumpkin seeds
- 100 g Fresh cream
- 3 TABLESPOONS + 75 g whipped cream
- 2 red chillies
- 1 walnut-sized piece of ginger
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TSP Pumpkin seed oil
- 7-10 Tbsp Chillies
Directions
- 1
Cut the pumpkin into slices, remove the seeds. Peel pumpkin, cut 3/4 of the flesh into pieces, dice the rest. Peel and chop onion and garlic. Peel, wash and chop carrots and potatoes.
- 2
Melt the fat in a pot. Fry pumpkin pieces, onion, garlic, carrots and potatoes in it. Pour in the stock, bring to the boil and cook for about 20 minutes. Coarsely chop walnuts, roast with pumpkin seeds in a pan without fat for 2-3 minutes while turning, remove.
- 3
Mix crème fraîche and 3 tablespoons of cream until smooth. Wash the chillies, dab dry, cut lengthwise and remove seeds. Chop the pods finely. Peel ginger and chop finely. Heat the oil in a frying pan. Fry pumpkin cubes, ginger and chillies for 3-4 minutes while turning.
- 4
Puree the soup, stir in 75 g cream. Season to taste with salt and pepper. Serve the soup, stir in the crème fraîche mixture with a small spoon. Sprinkle with pumpkin mixture, pumpkin seeds and walnuts, sprinkle with pumpkin oil and garnish with chillies.
Nutrition Facts
420 kcal
17 g
34 g
7 g
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