Pumpkin Soup
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The pumpkin owes its great orange colour to beta-carotene. This can be converted to vitamin A in the body and is good for the eyes. Thanks to its essential oils, ginger stimulates the metabolism.
This cream soup can of course also be prepared with other pumpkin of your choice. However, please note that the rind of other varieties is not edible and must be peeled off.
Ingredients
- Ingredients
- 600 grams Hokkaido pumpkin
- 1 small Russet apple
- 1 onion
- 25 grams butter
- ½ l Vegetable broth
- ½ tsp Curry powder
- 1 tsp grated ginger
- 4 Tbsps sour Whipped cream
- 1 sherry
- salt
- freshly ground peppers
Preparation steps
Rinse the pumpkin, remove the seeds and cube the flesh. Peel and finely dice the apple and onion. Heat the butter in a saucepan. Briefly saute the onion and apple. Add the pumpkin and briefly saute. Pour in the broth and simmer over low heat for about 20 minutes. Add the spices, 3 tablespoons of sour cream and the sherry. Puree the soup and season with salt and pepper.
Pour the soup into bowls and add a dollop of the remaining sour cream on top. Serve sprinkled with black pepper.