Pumpkin Chili Soup

Ingredients

• 500 g pumpkin flesh (e.g., muskmelon)
• 100 g waxy potatoes
• 1 Carrot
• 1 onion
• 1 Garlic clove
• 15 g ginger
• 2 red chili peppers
• 3 thyme sprigs
• 2 tbsp Rapeseed oil
• 800 ml vegetable broth
• Salt
• ground pepper
• freshly grated nutmeg
• sugar

Instructions

1. 1.

   Dice the pumpkin flesh. Peel and cube the potatoes and carrot. Peel and finely chop the onion, garlic, and ginger. Wash the chilies, slice them lengthwise, deseed, and cut into rings. Set aside a few chili rings for garnish. Heat the oil in a hot pot and sauté the onions, garlic, and chilies until translucent; then add the pumpkin cubes, potatoes, carrot, and ginger and cook briefly. Pour in the broth. Shake off the thyme sprigs, remove a few leaves, and add the remaining thyme to the soup. Simmer gently for about 20 minutes, stirring occasionally.

2. 2.

   Remove the thyme again, puree the soup finely, and adjust consistency by adding more broth or reducing further. Season with salt, pepper, nutmeg, and sugar. Serve in bowls as desired, garnished with chili rings and thyme leaves.