Pumpkin Chile Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 500 grams Pumpkin (such as muscat)
- 100 grams starchy potatoes
- 1 carrot
- 1 onion
- 1 garlic clove
- 15 grams ginger
- 2 red chili peppers
- 3 thyme
- 2 Tbsps Canola oil
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- freshly grated Nutmeg
- sugar
Preparation steps
1.
Cut pumpkin pulp into cubes. Peel potatoes and carrot, cut into cubes. Peel onion, garlic and ginger, chop finely. Rinse chile peppers, cut lengthwise, remove seeds and cut into rings. Set aside some chile rings for garnishing. Heat oil in a pot and saute onion, garlic and chile until translucent. Add diced pumpkin, potatoes, carrot and ginger and saute briefly. Add broth. Rinse thyme, shake dry, pluck off few leaves, add the rest to soup. Simmer for about 20 minutes, stirring occasionally.
2.
Remove thyme from soup. Puree soup finely. Add more broth or simmer down to reach desired consistency. Season with salt, pepper, nutmeg and sugar. Pour soup into soup bowls. sprinkle with chile pepper rings and thyme leaves. Serve.
