Spicy cream of pumpkin soup

Name: Spicy cream of pumpkin soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2-3 Carrots (approx. 150 g); 200 g Potatoes; 1 medium onion; 1 TABLESPOON butter/margarine; 1-2 TABLESPOONS Vegetable broth; 500 g fresh or 1 glass of pumpkin (370 m); 100 g Whipped cream; 7-10 Tbsp salt, white pepper; 7-10 Tbsp possibly 1/2 teaspoon ground coriander; 2-3 stem(s) fresh coriander or parsley; 7-10 Tbsp coarsely ground; 7-10 Tbsp Chili or cayenne pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2-3 Carrots (approx. 150 g)
200 g Potatoes
1 medium onion
1 TABLESPOON butter/margarine
1-2 TABLESPOONS Vegetable broth
500 g fresh or 1 glass of pumpkin (370 m)
100 g Whipped cream
7-10 Tbsp salt, white pepper
7-10 Tbsp possibly 1/2 teaspoon ground coriander
2-3 stem(s) fresh coriander or parsley
7-10 Tbsp coarsely ground
7-10 Tbsp Chili or cayenne pepper

Directions

1
Peel, wash and chop the carrots and potatoes. Peel and finely chop the onion
2
Heat the fat. Fry carrots, potatoes and onion in it. Deglaze with 600 ml water, bring to the boil and stir in stock. Simmer for about 15 minutes
3
Peel pumpkin, remove seeds, dice (drain pumpkin from the glass). Add to the soup and cook for about 10 minutes
4
Puree the soup, except for 2 tablespoons of vegetables. Add cream and bring to the boil. Add the remaining vegetables. Season to taste with salt, pepper and coriander. Wash fresh coriander, shake dry and pluck. Serve the soup. Sprinkle with chili and garnish with coriander leaves