Pumpkin and carrot soup with chili and coriander

Ingredients for 4 servings:

• 300 g pumpkin flesh, red flesh
• 200 g carrot(s)
• 100 g red onion(s)
• 2 small red chili peppers
• 3 garlic cloves
• 2 tbsp oil
• 1 ½ liters vegetable broth
• Coriander leaves
• Salt
• 200 g sour cream, if required

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel and halve the pumpkin. Scrape out the seeds with a spoon. Cut the pumpkin flesh into large cubes. Peel and dice the carrots. Peel and finely dice the onions. Rinse and dry the chili peppers, remove the seeds, and slice them into thin rings. Peel the garlic and press it through a garlic press. Sauté the prepared ingredients in 2 tablespoons of oil, add the broth, and cook for 20-25 minutes. Puree the soup. Add the coriander. Add sour cream, if desired (otherwise the soup was too runny for me). Puree again. Simmer for another 10 minutes. Calories do not include sour cream. This amount is generous and could serve 6 people.