Spiced Pumpkin Soup with Ginger

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INGREDIENTS:
Serves 2
Preparing time: 40 minutes
  • 500 g pumpkin (eg Hokaido)
  • 1 potato (100 g)
  • 1 small onion
  • 1 clove of garlic
  • 1 carrot (about 150 g)
  • 2 cm fresh ginger root
  • 1/2 small, red chile
  • 1 tbsp rape oil
  • 50 ml dry white wine


    DIRECTIONS:
    1. Peel the pumpkin, remove the seeds and cut the flesh in small, regular pieces. Peel the potatos and cut them.

    2. Peel and cut the onion, the clove of garlic and the ginger into cubes. Wash, remove the seeds and let the chile be quite.

    3. Heat the rape oil in a saucepan and stew in it the onion, garlic and ginger cubes. Add the pumpkin and potato pieces, stir it several times and extinguish it with white wine. Do the chile in it and infuse the whole thing with 800 ml water.

    4. Cook the pumpkin soup at Medium heat for about 15 minutes and puree it then with a blender, to taste, coarse or fine. Season the soup once more and remove the chile and ladle into warm bowls.

    Tip: Drizzle with pumpkin seed oil and sprinkle with pumpkin seeds.



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