2020-08-13 / test@t

Pumpkin soup with ginger and fried seeds

Ingredients

800 g pumpkin
2 medium onions
4-5 cloves of garlic
3 cm fresh ginger root
2 tbsp. l. extra virgin olive oil
1 tsp turmeric
salt, freshly ground black pepper
20 g peeled unroasted pumpkin seeds, for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Peel the pumpkin from the peel and seeds (leave the fibers in which the seeds are hidden - they have all the aroma). Cut the pulp into small pieces.

Step 2

Peel the onion, garlic and ginger, chop finely. Heat oil in a heavy-bottomed saucepan, add onion, garlic and ginger, fry for 5 minutes.

Step 3

Add pumpkin and cook for 5-7 minutes. Sprinkle with turmeric, salt, and pepper.

Step 4

Pour the contents of a saucepan with 800 ml of cold drinking water, bring to a boil over high heat, reduce heat to low, cover and cook until pumpkin is soft, 20 minutes. Whisk the soup with a blender until smooth.

Step 5

Pour the pumpkin seeds into a slightly warmed-up skillet and fry over medium heat, stirring occasionally, for 4 minutes. Serve the soup sprinkled with fried seeds.

Cooking time

35m

Servings

Calories

Protein

1,9

Fats

3,2

Carbohydrates

8,7

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