Creamy pumpkin soup
Photo reference: Ölmühle Brändle / Wirths PR
For 4 people
Ingredients
500 g Hokkaido pumpkin
1 small onion
1 clove garlic
1 piece of ginger the size of a walnut
2 tablespoons Brändle vita rapeseed oil
400 ml vegetable broth
125 ml cream
Salt
Curry
1 pinch chili powder
1 pinch sugar
4 tablespoons Brändle vita pumpkin seed oil
Preparation
- Wash pumpkin well and cut into wedges, remove seeds and coarse fibers, remove the stalk.
- Roughly dice the pumpkin flesh with the skin, peel and finely chop the onion, peel the garlic clove and press through a garlic press, also roughly chop the ginger.
- Sauté in hot canola oil for 10 minutes.
- Add vegetable broth and finely puree everything with a hand blender.
- Pour in cream and season with salt, curry, chili powder and sugar, simmer for another 10 minutes.
- Then season again. Serve each with a spoonful of pumpkin seed oil.
Nutritional values
271.0 kcal(1134.0 kJ) I 4.4 g protein I 25.1 g fat I 8.1 g carbohydrates
