Spicy pumpkin soup

Name: Spicy pumpkin soup
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 Hokkaido pumpkins (about 1 kg); 2 Onions; 1 Garlic clove; 3 medium-sized carrots; 4 Potatoes; 2 red chillies; 1 piece(s) (approx. 30 g) Ginger; 2 TABLESPOONS Oil; 2 TABLESPOONS Vegetable broth (instant); 2 TABLESPOONS Walnut kernels and pumpkin seeds; 250 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

2 Hokkaido pumpkins (about 1 kg)
2 Onions
1 Garlic clove
3 medium-sized carrots
4 Potatoes
2 red chillies
1 piece(s) (approx. 30 g) Ginger
2 TABLESPOONS Oil
2 TABLESPOONS Vegetable broth (instant)
2 TABLESPOONS Walnut kernels and pumpkin seeds
250 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cut pumpkin into slices, remove seeds and cut into pieces. (Hokkaido does not need to be peeled.) Peel and finely dice onions and garlic. Peel, wash and chop carrots and potatoes.
2
Cut the chillies lengthwise, remove seeds, wash and chop finely. Peel ginger and chop very finely.
3
Heat the oil in a large pot. Fry vegetables, onions, garlic, potatoes, chilli and ginger in it. Add 1 1/2 l water with broth, bring to the boil and simmer covered for about 30 minutes.
4
Coarsely chop the walnuts, roast them with pumpkin seeds in a pan without fat, take them out. Remove 1 ladle of vegetables from the soup and set aside. Puree the rest in the soup. Stir in half the crème fraiche.
5
Season to taste with salt and pepper.
6
Serve the soup with some vegetables, the rest crème fraîche and nuts.