Pumpkin Cream Soup with Chips
by Editorial Staff
Pumpkin puree soup is made from baked pumpkin and served with pumpkin chips and sesame seeds.
Ingredients
- Pumpkin – 1.5 kg
- Olive oil – 90 g (6 tablespoon. L.)
- Onions (finely chopped) – 2 pcs.
- Garlic (chopped) – 3 cloves
- Fresh ginger (chopped on a grater) – 7.5 cm
- Ground coriander – 1 teaspoon
- Ground turmeric – 0.5 teaspoon.
- Cayenne pepper – 1/8 teaspoon
- Vegetable broth – 1 l
- Salt to taste
- Ground black pepper – to taste
- Sesame – 1 tbsp
- Cilantro leaves for serving
For chips:
- Pumpkin (seedless pulp)
- Olive oil – 120 g
Directions
- Turn on the oven to preheat to 200 degrees. Pierce the whole pumpkin with a fork in several places. Brush the pumpkin with olive oil and place in a preheated oven, bake for about 45 minutes, until soft. Allow cooling so that you can take it with your hands.
- Cut the cooled pumpkin in half, remove the seeds, peel the skin, and cut the flesh into cubes.
- In a large, thick-walled saucepan, heat the remaining olive oil (about 3-4 tablespoons), add the onions, garlic and ginger, and fry for about 4-5 minutes. Then add coriander, turmeric, and cayenne pepper, cook for about 2 minutes more. Introduce the chopped pumpkin into a saucepan and pour over the broth. Bring the mixture to a boil, reduce heat and cook the soup for about 20 minutes.
- Let the soup cool slightly, then purée with a blender or processor. Pour the puree back into the pot, season with salt and pepper to taste.
- Prepare the pumpkin chips. Cut the pumpkin into long strips with a vegetable peeling knife.
- 6. In a small saucepan, heat the olive oil to a high temperature, dip the pumpkin strips into it for 2-3 minutes. Place ready-made chips on a paper towel to drain off excess fat.
- Heat the soup and serve in plated bowls with chips, sesame seeds, and cilantro.
Enjoy your meal!
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