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🍲 Creamy Pumpkin Sweet Potato Soup with Crispy Bread

337 kcal · 30 min · 4 servings

Ingredients

• 1 kg Hokkaido pumpkin
• 500 g sweet potatoes
• 2 shallots
• 2 garlic cloves
• 30 g ginger (whole)
• 2 dried red chili peppers
• 1 l vegetable broth
• 2 tbsp rapeseed oil
• 1 tsp turmeric
• 2 sprigs coriander
• 1 spelt or whole wheat focaccia
• 1 tbsp lemon juice
• cayenne pepper
• salt
• pepper

Instructions

1. 1. Cut the pumpkin in half and remove the seeds and fibrous inner parts.
2. 2. Cut the pumpkin flesh together with the skin into small cubes.
3. 3. Peel the potatoes, wash them, and cut them into small cubes as well.
4. 4. Peel the shallots and garlic and dice them finely.
5. 5. Lightly crush the chili peppers, remove the seeds, and chop the peppers into small pieces.
6. 6. Heat oil in a pot over medium heat.
7. 7. Sauté the shallots and garlic in it for 2 minutes until translucent.
8. 8. Add the ginger, chili, pumpkin, and potato cubes.
9. 9. Sauté the vegetables for 1 to 2 minutes.
10. 10. Stir in the turmeric.
11. 11. Pour in the vegetable broth and bring everything to a boil.
12. 12. Let the vegetables cook until tender for 20 minutes.
13. 13. Wash the coriander and shake it dry.
14. 14. Pluck the coriander leaves from the stems.
15. 15. Toast the bread and cut it into strips.
16. 16. Puree the soup finely with a hand blender after the cooking time.
17. 17. Season the soup with lemon juice, cayenne pepper, salt, and pepper.
18. 18. Fill the finished soup into small bowls.
19. 19. Sprinkle freshly ground pepper over it.
20. 20. Serve the soup with the bread strips and garnished with coriander.

Nutrition per serving

• kcal: 337
• Protein: 7 g · Fett/Fat: 10 g · Carbs: 52 g