Pumpkin Soup with Ginger, Chili Seeds and Cilantro
Scan the QR code to open the recipe on mobile.
Gastrotools
Recipes from professionals
Autumn is synonymous with pumpkin. Here is the recipe for a hearty pumpkin soup, seasoned with curry and ginger. If you use hokkaido pumpkin, you can also use the skin if it is organic. You can also use conventional hokkaido pumpkin or butternut squash, but they must be peeled before use.
Servings
: 4
people
Ingredients
600
g
organic hokkaido pumpkin
2
onions
3
cloves
garlic
20
g
ginger
2
stalks
celery leaves
Oil for frying
1
tbsp
curry
1
liter
chicken stock
0.25
lemon
0.25
bunch
cilantro
100
g
crème fraîche
Salt and pepper
5
tbsp
oil or chili oil
2
tbsp
pumpkin seeds
1
tbsp
sunflower seeds
0.5
tbsp
flax seeds
1
tsk
coarse chili powder
1
pinch
salt
Avoid screen shutting off
Instructions
Pumpkin Soup
Step 1/10
Rinse and halve the pumpkin, and scrape out the insides with a spoon. Cut the pumpkin, including the skin, into large cubes.
Step 2/10
Peel and chop the onions and garlic, and peel and chop the ginger. Cut the celery leaves.
Step 3/10
Sauté the onions, garlic, ginger and celery leaves in oil in a large pot until the onions are translucent.
Step 4/10
Add the curry and sauté a little longer, then add the pumpkin.
Step 5/10
Toss everything well and add the chicken stock.
Step 6/10
Let the soup simmer for about 15 minutes until the pumpkin cubes are tender.
Step 7/10
Blend the soup until completely smooth, and season with lemon juice, salt and pepper.
Step 8/10
Chop or roughly pick the cilantro.
Step 9/10
Pour the soup into bowls, and top with crème fraîche, chili oil and cilantro.
Step 10/10
Enjoy the soup with good bread if you like.
Chili Oil
Step 1/1
Warm the oil in a small pan, add the seeds, kernels and chili, and sauté them for a minute over medium heat. Season with salt.
