Hot hokkaido pumpkin soup with ginger & chili
This soup warms through the strong spices nice after a wet and cold autumn walk!
It is also made quickly and suitable for beginners to cook.
You need:
- 1 small Hokkaido pumpkin, about 700 g. He is cut with the shell, the seeds are removed - but otherwise the whole pumpkin can be used
- 250 g potatoes, peeled as well
- 2 carrots, also peeled
- 1 three-centimeter piece of ginger
- 1 onion
- 1 clove of garlic
- 1 to 2 liters - depending on whether the soup should be very creamy or thinner
- Vegetable broth, salt, pepper, chili pepper
- a pinch of nutmeg, some star anise, bay leaf, 3 tablespoons crème fraîche, vegetable bouillon cubes
- 1 tbsp pumpkin seed oil
- 1 large soup pot, 1 electric blender
That is how it goes:
The chili pepper is sliced open, the seeds are scraped out with a knife and cut into very small pieces. And then s o f o r t wash your hands. Otherwise you'll yell if you rub your nose or eyes! Of course you can wear gloves as well.
Ginger and garlic are also minced and placed in a large pot with the chopped vegetables, the broth is poured just below the vegetables, everything is cooked for about 20 minutes.
Try a piece of pumpkin and potato, if everything is soft. If so, pour the creme fraiche into the saucepan, add 1 tablespoon of pumpkin seed oil and grate gently with the blender.
If there are 3 surprise guests, no problem - more broth!
A piece of crispy bread is a good side dish!
