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🍽️ Creamy Pumpkin Soup with Ginger and Curry

185 kcal · 40 min · 4 servings

Ingredients

• 1 Hokkaido pumpkin(s)
• 1 onion(s)
• 750 ml broth
• 60 g ginger root (fresh)
• 1 tsp curry powder
• to taste chili pepper(s) (fresh, or Sambal Oelek)
• 1 tsp cumin
• 1 container crème fraîche (or cream)
• 0.5 tsp salt
• 1 tbsp sugar
• pepper
• a little chervil (if needed)

Instructions

1. 1. Rinse the pumpkin under running water.
2. 2. Cut away any damaged spots on the rind.
3. 3. Halve the pumpkin and remove the seeds.
4. 4. Cut the flesh into cubes of about 1.5 to 2 centimeters.
5. 5. Peel the onion and dice it into small cubes.
6. 6. Heat a pot and sauté the onions in it.
7. 7. Season the onions with a pinch of salt.
8. 8. Add the pumpkin cubes to the pot.
9. 9. Pour in about 750 milliliters of broth.
10. 10. Add grated or finely chopped fresh ginger.
11. 11. Stir in up to 1 teaspoon of curry powder.
12. 12. Add up to 1 teaspoon of cumin.
13. 13. Season with freshly ground pepper.
14. 14. Add fresh chili or a little Sambal Oelek.
15. 15. Stir in up to ½ teaspoon of salt.
16. 16. Add 1 tablespoon of sugar.
17. 17. Add chervil to taste.
18. 18. Simmer the soup for about 20 to 25 minutes.
19. 19. Check if the pumpkin skin is soft.
20. 20. Carefully puree the soup with a hand blender.

Nutrition per serving

• kcal: 185
• Protein: 3 g · Fett/Fat: 12 g · Carbs: 19 g