Pumpkin Cream Soup with Thai Curry Paste and Ginger
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 pumpkin (se), Hokkaido
- 500 ml vegetable stock, strongly seasoned
- 25 g iner, fresh, finely chopped, more or less dependin on taste
- 1 ½ medium onion (s)
- 30 g butter
- 1 dash oil
- 1 teaspoon spice paste, Thai, red, approx.
- 200 ml cream, liquid
- some whipped cream for the decoration
- 200 g low-fat quark
- 1 teaspoon spice paste, (lemongrass), approx.
- 1 tablespoon vinegar
- a bit salt
- some pepper
- Pumpkin seeds, peeled, for decoration
- some pumpkin seed oil, good quality
Print Recipe
Pin Recipe Instructions
- The quantities given here in the recipe are approximate, as the pumpkins have different sizes and I always cook free to the face.
- Wash the pumpkin thoroughly, because the bowl can also be used!
- Cut the pumpkin, scrape out the seeds, cut into pieces of cake and cut these in turn into 3c pieces.
- Peel the onions and cut them into small cubes.
- Peel and finely chop the ginger.
- Sweat the onion cubes in the butter and a dash of oil. Add the pumpkin cubes and sauté briefly. Then add the finely chopped ginger. Sweat briefly with it. Pour in the vegetable stock and cover and let simmer for about 30 minutes.
- Add the red Thai paste and finely puree the soup (with the blender).
- Mix in the quark and the liquid cream with a whisk and season the soup with salt, pepper, the lemongrass paste and a little vinegar.
- Depending on the desired consistency, broth or cream can be added.
- Pour soup into plates or soup bowls. Put a dollop of whipped cream in the middle and draw fine lines with the pumpkin seed oil. Finally, spread the pumpkin seeds loosely over the top.
- Note: the pumpkin seed oil and the seeds on top not only give the soup a beautiful appearance, but also an unbelievable taste kick and are indispensable!
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