Pumpkin Sweet Potato Soup with Bread

Ingredients

• 1 kg Hokkaido pumpkin
• 500 g Sweet potatoes
• 2 shallots
• 2 Garlic cloves
• 30 g ginger (piece)
• 2 dried red chilies
• 1 l vegetable broth
• 2 tbsp Rapeseed oil
• 1 tsp turmeric
• 2 stems coriander
• 1 piece spelt or whole‑grain focaccia
• 1 tbsp Lemon Juice
• Cayenne pepper
• Salt
• black pepper

Instructions

1. 1.

   Clean the pumpkin, halve it and remove seeds and fibrous strands. Cut the flesh and skin into small cubes. Peel, wash and cube the sweet potatoes. Peel and finely dice the shallots and garlic. Lightly crush the chilies, remove seeds and chop them small.

2. 2.

   Heat oil in a pot and sauté the shallots and garlic over medium heat for 2 minutes until translucent. Add ginger, chili, pumpkin and potato cubes and cook together for 1–2 minutes. Stir in turmeric. Pour in vegetable broth and bring to a boil. Simmer for 20 minutes until the vegetables are tender.

3. 3.

   Meanwhile wash coriander, shake off excess water and pluck the leaves. Toast the bread and cut into strips. After the cooking time, blend the soup with an immersion blender and season with lemon juice, cayenne pepper, salt and black pepper.

4. 4.

   Serve the finished pumpkin sweet potato soup in bowls, sprinkle freshly ground pepper over it and garnish with toasted bread strips and coriander leaves.