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Spicy pumpkin and potato soup with pea puree

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Ingredients for 2 servings:

  • 220 g Hokkaido pumpkin(s)
  • 220 g potatoes
  • 1 onion(s)
  • 350 g water
  • 1 tbsp vegetable oil, e.g. rapeseed oil
  • Sea salt and pepper
  • Paprika powder, hot
  • Paprika powder, sweet
  • 100 g peas, frozen
  • 60 g water
  • e.g. sea salt and pepper
  • e.g. mint
  • n. B. herbs, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan

Wash, divide, deseed, and dice the pumpkin. Peel, wash, and dice the potatoes. Peel and dice the onion. Sauté the vegetables in oil, add water, and cook for 15 minutes, or just five minutes in a pressure cooker. Puree everything, then season to taste. Meanwhile, make the pea puree. To do this, simmer the peas in water for five minutes. Then puree and season to taste. If desired, add a touch of mint. Ladle the soup into bowls. Top each with a tablespoon of pea puree. Finally, sprinkle with the herbs and serve fresh.

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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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