About the Recipe
Creamy, vegetarian pumpkin soup with a perfectly rounded taste - for the cold evenings during fall season.
1 Hokkaido pumpkin
3 1/2 cup Vegetable broth
1/2 cup Cream
1 tbsp Liquid garlic
1-2 tbsp Liquid ginger
1 tbsp Liquid chili
Rinse the pumpkin and cut it in half. Remove the cores with a spoon and cut the pumpkin into smaller squares. Rinse the carrots and potatoes and cut them into smaller pieces.
Heat up a pot with oil and sauté the vegetables with liquid garlic, chili, and ginger, for a couple of minutes. Use a tbsp of each. You can always add more when the soup has been blended.
Pour the vegetable broth over the vegetables so it covers 2/3 of the pot. You can always add more later. Let it boil for 15 minutes under a lid - until the vegetables are tender.
Blend the soup till it’s smooth. Add lemon juice and cream and blend again. Add extra spice with more liquid chili, ginger, and garlic - depending on your preference.
Make a topping of the cores, by frying them in a pan with liquid chili and ginger.