Pumpkin Soup with Ginger
Due to its numerous natural plant substances, Hokkaido works against cell-damaging substances like free radicals. The pungent substance capsaicin from the chili stimulates the entire metabolism and digestion.
Roast the pumpkin seeds in a pan without fat until they smell. This gives them an even more delicious aroma that goes great with the slightly spicy soup. If you like it hot, you can of course use a little more chilli or puree the chilli half.
- 800 grams Pumpkin (such as Hokkaido pumpkin, with shell)
- 3 centimeters ginger
- 250 milliliters Orange juice
- 500 milliliters Vegetable broth
- ½ small chili pepper
- 200 milliliters Whipped cream
- to garnish
- Chili thread
- Pumpkin seed
- Lovage (for garnish)
Cut the pumpkin pulp into pieces. Add to a pot with the orange juice and the vegetable broth. Finely grate the ginger, and add to the pot. Add the chili, and bring to a boil. Simmer gently for 20-30 minutes.
Remove the chili, and puree the soup completely. Add the cream, and heat through. If too thick, thin out with a little water or vegetable broth. Season to taste with salt and pepper. Pour the soup into warmed bowls. Garnish with the chili, pumpkin seeds, and lovage and serve.