Summary

Ingredients

• 1 medium onion (s)
• 1 piece (s) ginger
• some sunflower oil
• 1.4 kg Hokkaido pumpkin (se), pitted
• 2 medium carrot (s), approx. 10 g
• 500 ml vegetable stock
• N / A soy sauce
• 100 g chanterelles
• pepper
• curry

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Instructions

1. Cut the ends of the pumpkin and cut the pumpkin in half. Then remove the seeds with a spoon. Cut the pumpkin into small bite-sized pieces.
2. Chop the onions, ginger and carrots as well. The pieces can be a bit bigger because they`ll all be pureed in the end anyway.
3. Sauté the onions with a little oil and ginger until translucent and then add the pumpkin and carrots. Deglaze with vegetable stock and simmer with the lid closed for about 20 minutes. Season to taste with curry, pepper and soy sauce.
4. In the meantime, wash / clean the chanterelles, fry them in a pan with a little oil and salt and set aside.
5. Finally, puree the soup. If it is too thick, just add a little more water. By pureeing, the starch of the pumpkin binds the water and the soup thickens. I like it a little thicker, so it`s almost like puree.
6. Divide the soup on the plates and decorate with fried mushrooms.
7. The soup can be used in many ways as a starter or as a side dish with freshly baked baguette and butter or simply as a low-calorie and heart-warming main course.
8. The soup is easy to prepare and is low in calories. It can also be frozen well.
9. 230 Kcal per serving.