← All recipes

🍽️ Sweet and tangy pumpkin soup with chili and coriander

132 kcal · 30 min · 4 servings

Ingredients

• 800 g Hokkaido pumpkin
• 1 onion
• 30 g ginger (in a piece)
• 1 tbsp rapeseed oil
• 1 tbsp whole cane sugar
• 2 tbsp white wine vinegar
• 700 ml vegetable broth
• 2 tsp chili powder
• salt
• pepper
• 2 coriander stems
• 1 tbsp crème fraîche
• 3 tbsp orange juice

Instructions

1. 1. Wash the pumpkin, cut it in half, remove the inside, and cut the flesh into small cubes. Peel the onion and ginger and chop them finely.
2. 2. Heat the oil in a pot and sauté the onion together with the ginger over medium heat for 2 minutes. Add the pumpkin cubes and sauté them for another 2 minutes.
3. 3. Add the sugar and let it melt while stirring. Deglaze with vinegar and broth and season with chili, salt, and pepper. Cover the pot and let the soup simmer over low heat for 15 minutes until the pumpkin is soft.
4. 4. In the meantime, wash the coriander, shake it dry, and pick off the leaves. After the cooking time is over, puree the soup finely with an immersion blender. Stir in Creme Fraîche and orange juice.
5. 5. Fill the finished pumpkin soup into bowls and serve it with coriander leaves and, if desired, sprinkled with a little chili powder.

Nutrition per serving

• kcal: 132
• Protein: 3 g · Fett/Fat: 6 g · Carbs: 16 g