Pumpkin and Ginger Soup

0
Average: 0 (0 votes)
(0 votes)
Pumpkin and Ginger Soup
share Share
print
bookmark_border Copy URL
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 tablespoons Canola oil
1 teaspoon Curry powder
1 teaspoon 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 tablespoons Sour cream
4 teaspoons Pumpkin seed oil

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.