Pumpkin soup with ginger and nuts

Name: Pumpkin soup with ginger and nuts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Butternut Pumpkin; 1 Onion; 1 Garlic clove; 1 bits of ginger; 1 red chilli pepper; 2 large potatoes; 1 TABLESPOON Butter or margarine; 1/2 TEASPOON dried marjoram; 3/4 l Vegetable broth (Instanat); 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 30 g Walnut kernels; 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Marjoram; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Butternut Pumpkin
1 Onion
1 Garlic clove
1 bits of ginger
1 red chilli pepper
2 large potatoes
1 TABLESPOON Butter or margarine
1/2 TEASPOON dried marjoram
3/4 l Vegetable broth (Instanat)
7-10 Tbsp Salt
1 TABLESPOON Sugar
30 g Walnut kernels
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Marjoram
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Cut the pumpkin into quarters, remove the seeds. Peel pumpkin. Cut flesh into pieces, until something to garnish, dice finely. Peel and chop onion, garlic and ginger. Wash and halve the chilli and remove the seeds.
2
Chop the chilli finely. Peel and chop the potatoes. Melt the fat in a pot. Fry pumpkin, onion, garlic, ginger, chili, marjoram and potatoes in it. Pour in broth, bring to the boil and cook for about 20 minutes.
3
Finely dice the rest of the pumpkin and cook in a little salt water for about 3 minutes. Melt the sugar in a pan. Caramelise the walnuts, place them on oiled aluminium foil and let them cool down. Chop the walnuts.
4
Puree the soup and stir in the cream. Season soup with salt and pepper. Chop the walnuts. Arrange soup in plates. Sprinkle with pumpkin cubes and walnut pieces. Serve garnished with marjoram.