Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 2 carrot (s)
• 0.5 ½ lemon (s), untreated
• 10 g iner, fresher
• 2 small chilli pepper (s)
• 1 onion (s)
• 20 ml olive oil
• 500 ml vegetable stock
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Halve the pumpkin, scrape out the seeds and fibers and cut the pumpkin flesh into large pieces. Peel the onion and carrots and also cut them into large pieces. Sweat everything together in the olive oil until lightly brown. Deglaze with the broth and cook for about 30 minutes over low heat.
2. Peel the ginger and add finely grated. Add a little grated zest of half a lemon. Puree the soup. Finally add the finely chopped chili peppers. Gives a great color accent. Season with lemon juice, salt and pepper.