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🍽️ Sweet and tangy pumpkin cream soup with fresh coriander

190 kcal · 30 min · 4 servings

Ingredients

• 2 medium-sized cooking pumpkins (total 4–5 kg)
• 1 onion
• 30 g ginger (whole piece)
• 2 tbsp rapeseed oil
• 1 tbsp honey
• 1 tbsp white wine vinegar
• 800 ml vegetable broth
• 100 ml orange juice
• 6 tbsp sour cream
• salt
• cayenne pepper
• 2 stalks coriander
• 2 tsp chili flakes

Instructions

1. 1. Cut the pumpkins in half horizontally.
2. 2. Cut off the hard stem so the halves stand steadily on the table.
3. 3. Remove the seeds and fibrous remains from the inside.
4. 4. Carefully hollow out the pumpkins and weigh out about 800 grams of flesh.
5. 5. Cut the flesh into small cubes.
6. 6. Place the empty pumpkin halves in the oven and keep them warm at 90 degrees (convection 70 degrees).
7. 7. Peel the onion and the ginger.
8. 8. Chop both ingredients very finely.
9. 9. Heat the oil in a pot.
10. 10. Sauté the onions and ginger in it for one to two minutes.
11. 11. Add the cubed pumpkin to the pot.
12. 12. Cook the vegetables with it for another two minutes.
13. 13. Drizzle the honey over the mixture.
14. 14. Stir everything well to distribute the honey.
15. 15. Deglaze the mixture with vinegar after one to two minutes.
16. 16. Pour in the broth.
17. 17. Bring the soup to a boil.
18. 18. Stir in the orange juice.
19. 19. Let the soup simmer on low heat for 25 to 30 minutes.
20. 20. Stir occasionally until the pumpkin is soft.
21. 21. Wash the coriander under running water.
22. 22. Shake the greens dry.
23. 23. Pick the leaves off the stems as desired.
24. 24. Puree the finished soup finely.
25. 25. Add a little more broth if the soup is too thick.
26. 26. Let the soup reduce further if it is too runny.
27. 27. Remove the pot from the heat.
28. 28. Stir in four tablespoons of sour cream.
29. 29. Season the soup with salt and cayenne pepper.
30. 30. Fill the hot soup into the prepared pumpkin halves.
31. 31. Garnish the shells with the remaining cream.
32. 32. Sprinkle chili flakes over it.
33. 33. Decorate the dish with the fresh coriander leaves.
34. 34. Serve the soup immediately.

Nutrition per serving

• kcal: 190
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 16 g