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🍲 Creamy Taro and Pumpkin Soup with Cheese Crust

285 kcal · 30 min · 4 servings

Ingredients

• 3 cm ginger
• 2 garlic cloves
• 400 g taro root (water bread root)
• 2 tbsp sesame oil
• 200 g pumpkin (e.g. butternut squash)
• 150 ml vegetable broth
• salt
• white pepper
• 40 g alpine cheese

Instructions

1. 1. Peel the ginger and the garlic.
2. 2. Cut the ginger and the garlic into very small cubes.
3. 3. Peel the taro root, preferably under running water, to avoid skin irritation.
4. 4. Cut the peeled taro root into small cubes.
5. 5. Heat the fat in a pot.
6. 6. Fry the chopped ginger and garlic in it for 2 to 3 minutes.
7. 7. Deglaze the mixture with 600 milliliters of water.
8. 8. Add the taro cubes to the water.
9. 9. Cook the taro cubes for about 20 minutes.
10. 10. Wash the pumpkin.
11. 11. Peel the pumpkin.
12. 12. Cut the pumpkin into small cubes.
13. 13. Cook the pumpkin cubes in the vegetable broth for about 15 minutes.
14. 14. Puree the cooked pumpkin.
15. 15. Season the pumpkin puree with salt and pepper.
16. 16. Puree the cooked taro soup.
17. 17. Season the taro soup with salt and pepper.
18. 18. Distribute the taro soup onto small plates.
19. 19. Place a dollop of pumpkin puree on each portion of taro soup.
20. 20. Use a fork to drag lines through the pumpkin puree to create a star pattern.
21. 21. Grate the mountain cheese over the soups.
22. 22. Serve the soups immediately.

Nutrition per serving

• kcal: 285
• Protein: 9 g · Fett/Fat: 14 g · Carbs: 32 g