Spicy pumpkin soup

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido)
• 1 slice(s) fresh ginger (small, thick slice)
• 1 cm chili pepper(s), dried, if desired
• 1 tsp, leveled turmeric, ground
• 1 tsp, leveled coriander powder
• 1 tsp, levelled cumin, ground
• Oil (peanut oil)
• salt and pepper
• possibly sunflower seeds
• possibly sour cream
• n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

with turmeric, coriander and cumin

Wash the pumpkin in hot water and halve it. Remove the seeds and scrape out as many of the strings as possible. Cut the pumpkin into pieces (I halve each half three times) and place them in a saucepan (preferably a slightly taller one). Finely grate the ginger slice and add it to the pumpkin. Deseed the chili pepper, cut it into small rings, and add it to the pan. Now add the spices to the pan, along with a little peanut oil, and fry everything briefly until the aroma of the spices fills your nose. Then add enough water to almost completely cover the pumpkin. I always leave about 2 cm of pumpkin sticking out. Bring to a boil briefly, then simmer over medium heat for 15 minutes. Finally, puree the soup until it’s nice and creamy. Finally, season with salt and pepper. If you like, you can also briefly toast sunflower seeds in a non-stick pan without oil and add them to the soup. A small dollop of sour cream also tastes very good. I find the chili pepper very spicy. If you don’t like it that spicy, you might want to leave it out. Instead of pumpkin, I sometimes use carrots or cauliflower.