in Soup Recipes

Spicy pumpkin soup with ginger and chili

updated

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Ingredients for 4 servings:

  • 2 onions
  • 4 small carrots
  • 1 piece(s) celery
  • 1 small Hokkaido pumpkin(s)
  • 1 tbsp oil for frying
  • e.g. mustard seeds
  • e.g. coriander
  • n. B. Mace
  • e.g. chili
  • e.g. cardamom
  • e.g. Szechuan pepper
  • e.g. fennel
  • e.g. turmeric
  • 1 liter vegetable broth
  • 1 garlic clove(s)
  • 1 cm chili pepper(s)
  • 2 cm ginger

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Dice the onions, carrots, celery, and pumpkin and fry them in a little olive oil. Then add all the spices and let them roast. Add vegetable stock and cook for 10-15 minutes. Then puree until smooth.

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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.

Spicy pumpkin soup with ginger and chili

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