🍲 Creamy Pumpkin Soup with Fluffy Semolina Dumplings

Name: Creamy Pumpkin Soup with Fluffy Semolina Dumplings
Total time: 30 min
Yield: 4 servings
Ingredients: 40 g yogurt butter (room temperature); salt; nutmeg; 1 egg; 50 g semolina; 150 g small carrots (2 small carrots); 350 g pumpkin flesh (e.g. Hokkaido pumpkin); 10 g ginger (1 piece); 1 onion; 1 tsp vegetable oil; 400 ml vegetable broth; 400 ml unsweetened coconut milk; pepper; curry powder; turmeric; 2 stalks fresh coriander; red peppercorns

199 kcal · 30 min · 4 servings

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Ingredients

40 g yogurt butter (room temperature)
salt
nutmeg
1 egg
50 g semolina
150 g small carrots (2 small carrots)
350 g pumpkin flesh (e.g. Hokkaido pumpkin)
10 g ginger (1 piece)
1 onion
1 tsp vegetable oil
400 ml vegetable broth
400 ml unsweetened coconut milk
pepper
curry powder
turmeric
2 stalks fresh coriander
red peppercorns

Instructions

1. Whisk yoghurt butter with salt and freshly grated nutmeg in a bowl until the mixture is creamy and airy.
2. Add the egg and semolina to the butter mixture and stir everything well.
3. Let the dumpling batter rest for at least 20 minutes so the semolina can swell.
4. Peel the carrots and cut them into small cubes.
5. Cut the pumpkin flesh into small cubes as well.
6. Peel the ginger and onions and chop them finely.
7. Heat oil in a large pot.
8. Sauté the ginger and onions in the hot oil until they are soft and translucent.
9. Add the diced carrots and pumpkin to the pot.
10. Cook the vegetables briefly to let them soften.
11. Deglaze the vegetables with vegetable broth and coconut milk.
12. Season the soup with salt and pepper to your liking.
13. Let the soup simmer on medium heat for about 20 minutes.
14. Fill a large pot with water and add plenty of salt.
15. Bring the salted water to a boil.
16. Take two spoons and form small dumplings from the semolina mixture.
17. Let the water cool down slightly so that it is only gently simmering.
18. Carefully add the dumplings to the hot water.
19. Cook the dumplings for 15 to 20 minutes until they are done.
20. Puree the cooked pumpkin soup until smooth using a hand blender.
21. Season the soup to taste with curry and turmeric.
22. Wash the fresh coriander under running water.
23. Shake the coriander dry.
24. Pluck the fine coriander leaves from the stems.
25. Warm up the serving plates.
26. Place the cooked dumplings into the warmed plates.
27. Pour the hot pumpkin soup over the dumplings.
28. Garnish the soup with red peppercorns and the fresh coriander leaves.

Nutrition per serving

kcal: 199
Protein: 5 g · Fett/Fat: 12 g · Carbs: 18 g