Pumpkin and Ginger Soup

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Pumpkin and Ginger Soup
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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
40 grams
2 tablespoons
1 teaspoon
1 teaspoon
½
1 pinch
Cumin (ground)
1 pinch
cilantro (ground)
250 milliliters
750 milliliters
25 grams
freshly ground peppers
4 tablespoons
4 teaspoons
How healthy are the main ingredients?
Hokkaido pumpkinshallotgingerTurmericCuminApple juice

Preparation 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.