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Pumpkin soup

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Ingredients for 2 servings:

  • 1 onion(s)
  • 1 red chili pepper(s)
  • ½ pumpkin(s), Hokkaido
  • 1 pear(s)
  • 1 tbsp lemon juice
  • 1 tsp oil
  • 1 tsp flour
  • 1 star anise
  • 1 tsp curry powder
  • 400 ml vegetable stock
  • 8 dumplings (mini potato dumplings)
  • 125 ml cream, for cooking, e.g. Cremefine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick, slightly spicy soup with dumplings

Dice the onion, deseed and chop the chili, deseed and dice the pumpkin, peel and dice the pear, and drizzle with lemon juice. Heat the onions in oil and dust with flour. Add the chili, star anise, curry powder, pumpkin cubes, and broth and simmer for 10 minutes. Add the mini dumplings, cream, and pear and cook for another 7 minutes over low heat. Season with salt and pepper if desired (I don’t think it’s necessary). This soup is very quick to prepare and tastes fantastic!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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