John Myers
Soup & Stew: Creamy Pumpkin Soup with Chilli
The perfect soup & stew: creamy pumpkin soup with chilli recipe with a picture and simple step-by-step instructions.
- 0,5 Hokkaido pumpkin
- 0,5 Red Chili pepper finely chopped
- 0,5 yellow Chili pepper finely chopped
- 0,5 yellow Rapeseed oil for braising
- 2 tbsp Vegetable broth *
- 400 ml Water cold
- 2 tbsp Coconut flour
- Wash the pumpkin, cut in half and remove the seeds from one half and cut into large pieces. Then grate these into coarse threads in the vegetable cutter.
- Heat the oil in a pan or saucepan and sear the crushed pumpkin in it for a few minutes.
- Add the water and vegetable stock * (to be found here in my cookbook), bring to a boil and simmer for about 5 minutes.
- Then put the whole thing in the blender, add the chopped chilies and puree everything, then back into the pot with it, stir in the coconut flour, let the whole thing simmer again and then let it steep for a while.
- Enjoy your meal
helpful link
- * Supplies: Make your own vegetable broth
Facebook Comments