in Soup Recipes

Pumpkin soup with green spelt

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Ingredients for 6 servings:

  • 1 Hokkaido pumpkin(s)
  • 2 liters of vegetable broth
  • 1 onion(s)
  • 1 garlic clove(s)
  • 300 g green spelt meal
  • 1 carrot(s)
  • 1 zucchini
  • salt and pepper
  • chili powder
  • 200 ml cooking cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian

Chop the onion and press the garlic, then lightly fry with the green spelt flour. Add 2 liters of vegetable stock, bring to a boil briefly, and then let it swell on the stovetop for 20 minutes. Cut the pumpkin and remove the seeds. Boil it with 1/2 liter of water for about 15 minutes until soft. Then puree with a hand blender. Add the puree to the green spelt flour and bring to a boil briefly. Grate the zucchini and carrot into the boiling soup and cook for about 3 minutes. Finally, season with salt, pepper, and chili powder. Add the cooking cream before serving.

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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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