Fruitful Pumpkin Soup with Chili and Coriander

Ingredients

• 800 g Hokkaido pumpkin
• 1 onion
• 30 g ginger (piece)
• 1 tbsp Rapeseed Oil
• 1 tbsp whole grain sugar
• 2 tbsp white wine vinegar
• 700 ml vegetable broth
• 2 tsp chili powder
• Salt
• Pepper
• 2 coriander stems
• 1 tbsp Crème fraîche
• 3 tbsp orange juice

Instructions

1. 1.

   Clean, wash, halve, seed the pumpkin and cut the flesh into small cubes. Peel and chop the onion and ginger.

2. 2.

   Heat oil in a pot and sauté the onion with ginger over medium heat for 2 minutes. Add the pumpkin cubes and sauté for another 2 minutes.

3. 3.

   Add sugar and stir until melted. Deglaze with vinegar and broth, then season with chili powder, salt, and pepper. Cover and simmer on low heat for 15 minutes, or until the pumpkin is tender.

4. 4.

   Meanwhile wash coriander, shake dry, and pluck the leaves. Once cooking is finished, puree the soup with an immersion blender. Stir in crème fraîche and orange juice.

5. 5.

   Serve the finished pumpkin soup in a bowl, garnish with coriander leaflets and optionally sprinkle more chili powder.