Pumpkin soup with ginger

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s) or butternut squash
• 3 m.-sized potatoes
• 1 large onion(s)
• 1 piece(s) ginger
• 2 tsp, heaped vegetable broth, instant
• 150 ml soy cream (Soy Cream Cuisine)
• 1 tsp, leveled turmeric
• some nutmeg, freshly grated
• Paprika powder rose hot
• salt and pepper
• 1 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

simple vegan recipe with sophisticated taste

Halve the pumpkin lengthwise and place both halves, cut-side down, in a casserole dish with a little water. Place the casserole dish in the oven at 170°C fan/convection oven. Depending on the thickness of the pumpkin, it can take up to an hour until the flesh easily separates from the thick pumpkin skin. You can check the cooking process with a fork: if it slides in without resistance, the pumpkin is done. While the pumpkin is in the oven, roughly dice the onions and potatoes and fry them in a pan with the rapeseed oil. It’s okay if some of the oil burns in the pan; this will dissolve later when the soup is cooking and will add roasted aromas. Once the onions are browned, add half a liter of water to the vegetables. Add the vegetable stock, salt, pepper, paprika, and turmeric, and cook the piece of ginger until completely cooked. If you like it a bit spicier, you can also add whole, dried chilies. Simmer on low heat, adding more water if necessary, until the potatoes are tender. Ideally, potatoes and pumpkin need the same amount of time; just allow a little more time when chopping. Remove the pumpkin from the casserole dish and carefully remove the fibrous flesh around the seeds. Otherwise, it may remain intact as long threads after pureeing. Remove the remaining flesh with a spoon. There are also tough threads in the skin that are best left alone. Add the flesh to the pot and add a little more water. Simmer for a little longer until the pumpkin flesh falls apart easily. Fish out the ginger and, if using, the chili pepper from the soup. Remove the pot from the heat and puree thoroughly with a hand blender. Add 150 ml of soy cream. Add more water if it is too thick and season to taste with vegetable stock and the other spices. The soup can be served with chili oil, pumpkin seed oil, pumpkin seeds or even basil, for example. The nutritional value was calculated using the Hokkaido pumpkin and rounded up.