Cream of pumpkin soup with ginger Recipe
Recipe Ingredients for Cream of pumpkin soup with ginger
| Amount | Ingredient |
|---|---|
| 800 grams | Pumpkin meat |
| 100 grams | Onions |
| 1 tbsp | fresh ginger |
| 40 g | bayer |
| Butter | 1 tsp |
| Cumin | 1 tbsp |
| Curry | 0 |
| 1 liter | White wine |
| 600 ml | Chicken broth |
| 40 g | Pumpkin seeds |
| 200 grams | bayer |
| Crème fraiche | something |
| Salt and pepper |
Cream of pumpkin soup with ginger Recipe Directions
Coarsely chop pumpkin, peel onion and cut into cubes. Peel ginger and cut into thin slices. Everything in butter until 5 min. Season with salt, pepper, cumin and curry powder and add white wine.
Simmer briefly, then cover with chicken broth and 20 minutes until soft. Meanwhile, roast pumpkin seeds in a saucepan, stirring, until fragrant. Add salt and take the pot so that the roasting process is stopped.
Pumpkin soup with crème fraiche (40 g to one side for decoration) puree, season to taste and pour into soup bowls. Each with a dollop of crème fraiche, pumpkin seeds and serve some pumpkin seed oil.
