Each season has its own vegetable. Autumn is the perfect time to make pumpkin soup. Soup with a fragrant pumpkin smell is not only tasty, but also healthy. Carotene in pumpkin will protect the body from free radicals, strengthen immunity, potassium will strengthen blood vessels, iron will increase hemoglobin. And the bright sunny color of this soup will cheer you up on cold autumn days!
It is necessary
- for about 4 servings:
- - 800 g pumpkin;
- - 400 g of carrots;
- - 1 large onion;
- - 1 ginger root (about 5 cm long);
- - 1 chili pepper pod;
- - 40 grams of vegetable oil;
- - 1 liter of broth;
- - 250 ml cream or 400 ml coconut milk;
- - juice of ½ lemon;
- - 1 tsp. curry powder;
- - 1 tsp ground turmeric;
- - 1 tsp honey;
- - pumpkin seeds;
- - ½ small Chinese cabbage;
- - salt and pepper to taste.
Instructions
Step 1
Cut the pumpkin into cubes of about 2 cm. Cut the carrots into semicircles. Finely chop the onion. Finely chop or grate the ginger root. Remove the grains from the chili pod and chop.
Step 2
Chop Chinese cabbage leaves and fry in vegetable oil.
Step 3
Wash the pumpkin and carrots thoroughly with a vegetable brush. Cut off the peel from the pumpkin, remove the seeds and cut into cubes. Cut the carrots with the peel into semicircles.
Step 4
Remove the grains from the chili pepper pod. Finely chop the chili pepper, ginger and onion.
Step 5
Fry onions, ginger and chili peppers in vegetable oil for several minutes. Then add the pumpkin and carrots and leave to roast for a few more minutes. Add the broth to a saucepan, bring to a boil and simmer for about 15 minutes, until the carrots and pumpkin are tender.
Step 6
Remove from the stove and gently grind in mashed potatoes with a crush.
Step 7
Add cream or coconut milk. Add spices and honey. Fry pumpkin seeds without oil in a pan and peel. Cut the Chinese cabbage into 3x3 cm pieces, fry in a pan with a small addition of vegetable oil, season with salt and pepper.
Pour into portions, add toasted pumpkin seeds and Chinese cabbage.
