Where are all the soup people? 🙂
Ingredients for 6 portions
- some frying oil
- 1 onion, peeled and finely diced
- 1 clove of garlic, peeled and finely diced
- 1 cm ginger, peeled and finely diced
- 1 Hokkaido pumpkin, washed, deseeded and cut into small cubes
- 2 carrots, peeled and cut into small pieces
- 5 potatoes, peeled and cut into small pieces
- approx. 1 litre vegetable stock (recipe for Vegetable stock paste)
- 3 tbsp soya cuisine
- 1 tsp chilli powder
- a little nutmeg
- Salt, pepper
- 2 handfuls of pumpkin seeds
- Pumpkin seed oil
Preparation
Add the ginger, diced pumpkin, diced carrot and diced potato and fry briefly.
Pour in the vegetable stock so that the vegetables are just covered. This amount of liquid works really well when pureeing later, so that the soup has a great consistency.
Simmer over a medium heat for about 20 minutes until the vegetables are soft.
In the meantime, toast the pumpkin seeds in a non-stick pan and set aside.
When the vegetables are soft, remove 3-4 ladles and set aside. Finely puree the rest of the vegetables with the vegetable stock. Season to taste with soy cuisine, chilli powder, nutmeg and salt and pepper.
Return the reserved vegetables to the soup and stir in.
Serve the soup on plates and garnish with roasted pumpkin seeds and pumpkin seed oil.
Enjoy your meal and happy warming from the inside!
Your Katinka
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