John Myers
Contents
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Ingredients
- 1 Pumpkin Hokkaido (1200 g pumpkin meat)
- 2 Onions approx. 200 g
- 200 g Potatoes
- 1 piece Ginger approx. 50 g
- 2 Garlic cloves
- 1 Red chilli pepper
- 400 g Carrots
- 2 tbsp Butter
- 1 Can Coconut milk 400 ml
- 1200 ml Vegetable broth (6 teaspoons instant)
- 1 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Sugar
- 1 tsp Chilli flakes
- 4 tbsp Sweet soy sauce
- 2 tbsp Maggi
- 4 tbsp Chopped parsley (TK)
- 2 Splash of lemon juice
- 3 tbsp Pumpkin seed oil
- 3 tbsp Creme fraiche Cheese
Instructions
- Eighth, core, peel, wash and dice the pumpkin. Peel and dice the onions. Peel, wash and dice the potatoes. Peel and finely dice the ginger. Clean, wash and finely dice the chilli pepper. Peel the carrots with the peeler and scrape with the carrot blossom scraper / peeler 2 in 1 decorating blade. Heat butter (2 tbsp) in a saucepan and fry / sauté the vegetables (diced pumpkin, diced onion, diced potatoes, diced ginger and chilli pepper) and deglaze / pour in the vegetable stock (1200 ml). Add the scraped carrots and simmer / cook for about 25 minutes. Caution: Take the carrots out again after 8 minutes, let them cool down a little and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with a knife. Puree the soup with a hand blender or mixer, add the coconut milk and season with salt (1 teaspoon), pepper (½ teaspoon), sugar (½ teaspoon) and chilli flakes (1 teaspoon), sweet soy sauce (4 tbsp) and Maggi (2 Tbsp) season / season well and mix again with the hand blender. Finally, add / fold in two dashes of lemon juice, the chopped parsley and the carrot blossoms and serve drizzled with crème fraîche and pumpkin seed oil.
Nutrition
Serving: 100gCalories: 195kcalCarbohydrates: 7.3gProtein: 1.8gFat: 17.8g
