in Soup Recipes

Pumpkin soup with ginger and chili

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Ingredients for 6 servings:

  • 1 pumpkin(s) (Hokkaido)
  • 2 carrots
  • ½ lemon(s), untreated
  • 10 g fresh ginger
  • 2 small chili peppers
  • 1 onion(s)
  • 20 ml olive oil
  • 500 ml vegetable stock
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Halve the pumpkin, scrape out the seeds and fibers, and roughly chop the pumpkin flesh. Peel the onion and carrots and also roughly chop them. Sauté everything together in olive oil until lightly browned. Deglaze with the stock and simmer over low heat for about 30 minutes. Peel the ginger and finely grate it. Add a little grated zest from half a lemon. Purée the soup. Finally, add the finely chopped chilies. This adds a great pop of color. Season to taste with lemon juice, salt, and pepper.

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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.

Pumpkin from the tray

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