John Myers
Ingredients for 4 servings:
- 1 m.-sized onion(s)
- 1 piece(s) ginger
- some sunflower oil
- 1.4 kg Hokkaido pumpkin (se), pitted
- 2 medium-sized carrots, approx. 120 g
- 500 ml vegetable stock
- e.g. soy sauce
- 100 g chanterelles
- n. B. Pfeffer
- n. B. Curry
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
vegan, simple, low carb
Cut off the ends of the pumpkin and halve the pumpkin. Then remove the seeds with a spoon. Cut the pumpkin into small, bite-sized pieces. Also chop the onions, ginger, and carrots. The pieces can be a bit larger, as they will all be pureed in the end anyway. Sauté the onions with a little oil and ginger until translucent, then add the pumpkin and carrots. Deglaze with vegetable stock and simmer with the lid closed for about 20 minutes. Season with curry, pepper, and soy sauce. Meanwhile, wash/clean the chanterelles, fry them in a pan with a little oil and salt, and set aside. Finally, puree the soup. If it is too thick, simply add a little more water. The puréeing allows the starch in the pumpkin to bind the water, and the soup thickens. I like it a bit thicker, almost like a purée. Ladle the soup into bowls and garnish with fried mushrooms. The soup is versatile, ideal as a starter or side dish with oven-fresh baguette and butter, or simply as a low-calorie and heartwarming main course. The soup is easy to prepare and low in calories. It also freezes well. 230 kcal per serving.
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