Pumpkin soup
Pumpkin soup is a comforting, hearty dish perfect for cooler days. This smooth and creamy soup is full of rich, roasted pumpkin flavour, complemented by a hint of warm spices.
Food
Tools
Ingredients
- 600 g mild pumpkin, ex butternut (approx. Pumpkin)
1 leek
50 g ginger, fresh
2 tbsp turmeric, fresh
2 cloves garlic
2 tbsp rapeseed oil
240 g cooked chickpeas
400 ml coconut cream
700 ml vegetable broth
½ tbsp salt
½-2 tsp cayenne pepper
Topping
- 70 g pumpkin seeds
1 tsp salt
0,5 tsp cayenne pepper
Here's how
- Peel and cut the pumpkin into smaller pieces. Boil in salted water for about 15 minutes, until the pumpkin is soft, and set aside.
- Finely chop the onion. Peel and finely chop the ginger, turmeric and garlic.
- Pour the oil into a saucepan, turn on medium heat and fry the ginger, turmeric and onion for a few minutes.
- Add pumpkin, drained chickpeas, coconut cream and vegetable broth, simmer for 10-15 minutes.
- Taste with salt and cayenne pepper.
- Assemble the assistant with the blender.
- Pour the soup into the blender and mix smoothly. Dilute with hot water if the soup becomes too thick.
- Roast the pumpkin seeds in a dry pan with salt and cayenne pepper. Sprinkle over the soup