Summary

Ingredients

• 500 g pumpkin (se) (Hokkaido), finely diced with skin
• 250 g carrot (s), finely diced
• 1 medium onion (s), finely diced
• 1 tablespoon wasabi paste
• 1 liter vegetable stock or vegetable stock
• 1 lime (s), (the juice from it)
• 1 parsley root (s), finely diced
• 1 piece (s) ginger (approx. The size a hazelnut), peeled + finely diced
• Chili powder
• Salt and pepper, freshly ground
• sour cream, crème fraiche or sour cream,
• 4 tablespoon soy sauce
• 1 tablespoon clarified butter, e.g. Butaris
• Carrot (s) - strips, fine (zests)
• Coriander green, finely thickened for sprinkling

Print Recipe Pin Recipe

Instructions

1. First heat the clarified butter in the wide saucepan. Then roast the prepared carrots, the pumpkin, the onion and the parsley root for about 2-3 minutes until the vegetables start to settle on the bottom of the pot. This creates the desired roasted aromas and the vegetables begin to smell. Now deglaze with 1/2 liter of stock and stir vigorously. Simmer in a closed saucepan over a medium heat for about 20 minutes, stirring occasionally.
2. Halfway through the cooking time, add the ginger (if necessary, 1 teaspoon ginger powder is also possible), the soy sauce, the wasabi and the lime juice and cook at the same time.
3. Remove the soup from the fire and puree long and vigorously with the hand blender. If you like the soup particularly fine, you can now pass it through a fine-mesh sieve.
4. With the remaining stock, the soup is now adjusted to the personally pleasant creaminess, i.e. add stock while stirring until the right consistency is achieved. Some like soups more thick and creamy, others like them more more liquid. However, no more than 500 ml should not be added.
5. Bring the soup to the boil again briefly and season with salt, pepper and chilli to taste. Season the hot soup to taste first, because a soup that is seasoned cold will quickly become too hot after heating.
6. Now serve the soup in deep plates. Put a nice dollop of sour crème (or the alternatives) in the middle of the soup. If you like, you can now draw beautiful rays through the soup with a teaspoon stick. Put the carrot zest on the clack in the middle and sprinkle the soup with coriander.