Worlds best pumpkin soup
Time
Preparation time: 20 min.
Cooking or baking time: 20 min.
Total preparation time: 40 min.
Pumpkin soup in pipelette style
ingredients
- 1 kg pumpkin
- 3 potatoes
- 1 onion
- 2 chili peppers (only who likes schaaaarf!)
- 2 teaspoons chopped coriander (as fresh as possible)
- 1 tsp turmeric
- 1 garlic look
- 1/2 "thumb" ginger
- 2 tbsp butter lard (better, but also vegetable oil)
- To taste: salt, cayenne pepper
preparation
- Peel and dice everything. Rough enough with onion and garlic. Rub the ginger best or pass it through a press, as it does not soften when cooking and can also be mashed poorly.
- In a large pot in 2 tablespoons of butter lard (amount required), fry the onion. Then add all spices incl. Garlic and roast with. Then add potatoes and pumpkin.
- When everything is sautéed, sprinkle with 1 L vegetable broth. Cook (important!) Until potatoes and pumpkin are tender (sample: press with a wooden spoon on the edge of the pot).
- Then skim off a good portion of the broth. Purée everything and add the broth again to the desired level of liquid. This may seem elaborate, but there is nothing worse than being too fluid or too little "gourd" afterwards!
- Finally, season with salt and cayenne pepper. Done is a healthy and tasty soup!
I deliberately add no cream, because that tastes good, but is an avoidable source of fat. Instead of coriander you can also take a frozen 8-herb mixture in an emergency.
PS: The photo shows the soup just before pureeing.
