Pumpkin and Ginger Soup
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 medium-sized Hokkaido pumpkin (1-1.2 kg)
- 2 shallots
- 40 grams ginger
- 2 Tbsps Canola oil
- 1 tsp Curry powder
- 1 tsp Turmeric
- ½ ground paprika (sweet)
- 1 pinch Cumin (ground)
- 1 pinch cilantro (ground)
- 250 milliliters Apple juice
- 750 milliliters Vegetable broth
- 25 grams Pumpkin seed
- salt
- freshly ground peppers
- 4 Tbsps Sour cream
- 4 tsps Pumpkin seed oil
How healthy are the main ingredients?
Apple juiceSour creamgingerPumpkin seedPumpkin seed oilHokkaido pumpkinPreparation steps
1.
Trim the pumpkin, rinse, cut in half, remove the seeds and fibers and cut the pulp into cubes about 2 cm (approximately 1 inch) in size. Peel the shallots and ginger and finely chop both. Sauté together in hot oil in a large saucepan until translucent. Sprinkle in the spices and cook briefly. Mix in the pumpkin and cook for 2-3 minutes. Pour in the juice and broth, cover and let simmer for 15-20 minutes.
2.
Toast the pumpkin seeds in a hot dry frying pan until crispy, fragrant and light. Remove, salt lightly and let cool.
3.
Puree the soup and season with salt and pepper. Distribute in plates, dollop with 1 tablespoon sour cream and drizzle with pumpkin seed oil. Before serving, garnish with pumpkin seeds.