Spicy pumpkin soup

Name: Spicy pumpkin soup
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 TEASPOON Pumpkin seeds; 1 small onion; 1 pinch of ginger root; 1 small red chili pepper; 1 TEASPOON Rapeseed oil; 1 glass (360 ml) pickled sweet-and-sour pumpkin; 5 Stem(s) Coriander; 2 TEASPOONS Light cream; 7-10 Tbsp chili pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 TEASPOON Pumpkin seeds
1 small onion
1 pinch of ginger root
1 small red chili pepper
1 TEASPOON Rapeseed oil
1 glass (360 ml) pickled sweet-and-sour pumpkin
5 Stem(s) Coriander
2 TEASPOONS Light cream
7-10 Tbsp chili pepper

Directions

1
Roast pumpkin seeds in a pan without fat for about 3 minutes while turning, remove. Peel onion and cut into cubes. Peel ginger and dice finely. Halve chilli pepper lengthwise, remove seeds. Finely dice the pod.
2
Heat the oil. Sauté onion, ginger and chili for about 3 minutes while stirring. Take the pot off the heat. Add pumpkin with liquid. Puree finely with a hand blender. Chill the soup for about 30 minutes. Wash coriander, shake dry, pluck leaves from the stalks and cut into strips. Stir crème légère with 2 teaspoons of water until smooth. Arrange the soup in a bowl with pumpkin seeds, coriander and crème légère.
3
Puree finely with a hand blender. Chill the soup for about 30 minutes. Wash coriander, shake dry, pluck leaves from the stalks and cut into strips. Stir crème légère with 2 teaspoons of water until smooth. Arrange the soup in a bowl with pumpkin seeds, coriander and crème légère. Picture 1: Garnish with chilli pepper
4
30 minutes waiting time