Summary

Ingredients

• 750 g pumpkin meat
• 1 onion (s)
• 1 tablespoon butter or margarine
• 1 teaspoon chilli, coarsely ground
• 3 liters vegetable stock, instant
• 200 g whipped cream
• 3 tablespoon balsamic vinegar
• 1 pinch (s) salt and pepper
• 1 teaspoon coriander, ground
• Coriander leaves, fresh, for garnish

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Instructions

1. Cut the pumpkin flesh into cubes. Peel and dice the onion.
2. Heat the fat in a saucepan. Sauté the pumpkin, onion and chilli in it. Pour in the broth and bring to the boil. Cover and cook for about 15 minutes. Take out a few pieces of pumpkin and cut into small cubes. Puree the remaining pumpkin. Stir the cream into the soup. Season to taste with balsamic vinegar, salt, pepper and coriander. Divide the pumpkin soup on plates, add the pumpkin cubes. Serve garnished with fresh coriander leaves.