Sharp Pumpkin Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 500 grams Pumpkin (such as Muscat)
- 100 grams starchy potatoes
- 1 Parsnip
- 1 carrot
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 1 tsp freshly grated ginger
- 800 milliliters Vegetable broth
- 1 red chili pepper
- 1 yellow chili pepper
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 8 Sage
Preparation steps
1.
Cube the pumpkin flesh. Peel and cube the potatoes, parsnip and carrots. Peel and chop the onion and garlic. Saute the garlic and onion in hot butter until translucent. Pour in the diced pumpkin, potatoes, parsnip and carrot and saute briefly. Pour in the broth and simmer for about 20 minutes, stirring occasionally.
2.
Rinse the chile peppers, halve, remove the seeds and cut into thin rings.
3.
Puree the soup and pour through a sieve. Depending on the desired consistency, simmer longer or add broth. Stir in the cream and season with salt, pepper and nutmeg. Pour into bowls. Sprinkle with the chile peppers and sage leaves. Serve immediately.
