Pumpkin Soup with Cod

Ingredients

• 400 g pumpkin flesh (or 1 yellow pumpkin)
• 100 g parsnip
• 1 small Boskop apple
• 1 onion
• 2 tbsp Vegetable oil
• 0.5 l vegetable broth (from the jar)
• 0.5 tsp curry
• 0.5 tsp allspice
• 0.5 tsp ginger
• 2 tbsp Sour cream
• 200 g cod fillet
• 1 tbsp oil
• 4 small dried chili peppers
• 1 sprig coriander
• salt and pepper

Instructions

1. 1.

   Halve the pumpkin, scrape out the flesh leaving a ~1 cm rim, remove seeds, chop finely. Peel and dice the parsnip, apple, and onion. Heat 1 tbsp oil, sauté all ingredients for 5 minutes, add broth and simmer for 10 minutes. Add spices and sour cream, then puree with an immersion blender.

2. 2.

   Brush the rim of the hollowed pumpkin halves with oil, briefly brown under the grill in the oven. Rinse, pat dry, season the fish with salt, and quickly sear in remaining oil. Fill the soup into the pumpkin halves, divide the fish, place in the center, garnish with two chili peppers each and a touch of coriander.