John Myers
Pumpkin Soup with Ginger
The perfect pumpkin soup with ginger recipe with a picture and simple step-by-step instructions.
- 1 Hokkaido pumpkin
- 4 Potatoes
- 2 Carrots
- 1 Onion
- 1 tbsp Grated ginger
- 2 tsp Vegetable broth powder
- Salt and pepper
- 1 Teaspoon (level) Chilli from the mill
- Pumpkin seed oil
- 4 tbsp Pumpkin seeds
- Quarter the pumpkin, remove the seeds with the core. Cut the pulp with the skin into goulash-sized pieces. Peel the carrots and cut into 1 cm wide slices. Peel the potatoes and cut them into large cubes, peel the onions and roughly dice them. Put everything together with the grated ginger in a saucepan and fill with water until the vegetables are covered. Bring to a boil.
- Simmer for about 15 minutes until the vegetables are tender. Puree with the hand blender. The soup should now have a thick, but not mushy consistency. Season to taste with the broth powder, salt, pepper and chilli (be careful, the heat is still strong).
- Carefully roast the pumpkin seeds in a pan without fat. Pour the hot soup into preheated plates or bowls, garnish with a few drops of pumpkin seed oil and a few roasted pumpkin seeds, or simply put a dollop of sour cream in the middle – done. Enjoy your meal!
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