Pumpkin and Carrot Soup with Chilli and Coriander

Summary

Ingredients

• 300 g pumpkin flesh, red flesh
• 200 g carrot (s)
• 100 g onion (s), red
• 2 small chilli pepper (s), red
• 3 clove (s) garlic
• 2 tablespoons oil
• 1 ½ liter vegetable stock
• Coriander green
• salt
• 200 g sour cream, if necessary

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Instructions

1. Peel and halve the pumpkin. Scrape out the seeds with a spoon. Cut the pumpkin meat into large cubes. Peel the carrots and also cut into cubes. Peel and finely dice the onions. Rinse, dry, core and cut the chilli peppers into fine rings. Peel garlic and press through a garlic press.
2. Sauté the prepared ingredients in 2 tablespoons of oil, add the stock and cook for 20-25 minutes. Puree the soup. Add the coriander. Add sour cream if you like (otherwise the soup was too runny for me). Puree again. Let simmer for another 10 minutes.
3. Calorie information without using sour cream. The amount is plentiful, could also be enough for 6 servings.