Pumpkin and Ginger Soup

Name: Pumpkin and Ginger Soup
Total time: 55 min
Yield: 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; 0.5 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

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Health Score:

9,2 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 55 min.

Ready in

Ingredients

for

servings

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 juice Sour cream ginger Pumpkin seed Pumpkin seed oil Hokkaido pumpkin

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Preparation steps

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.

Toast the pumpkin seeds in a hot dry frying pan until crispy, fragrant and light. Remove, salt lightly and let cool.

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.