Spicy pumpkin soup
Servings
4
servingsPrep time
20
minutesCooking time
30
minutesZutaten
sunflower oil
1 red onions
1 garlic clove, chopped
2 tsp hot & salty
1 tsp fennel seed
1/2 tsp cumin
1 tbsp lemon juice
2 tbsp orange juice
1/2 fennel
1/2 pumpkin
1/2 sweet potatoes
100 ml White wine
1 tbsp ginger syrup
0.5 L coconut milk
0.5 l water (miss less miss more check if everything is covered)
lemon pepper
Anweisungen
- Peel and slice the red onions. Heat a good splash of sunflower oil in a large stockpot.
- Fry the onions, garlic, hot & salty, fennel seed and cumin for a few minutes.
- Stir well and make sure that the spices does not burn.
- Cut the bottom of the fennel and cut the rest into pieces. Cut the greens of the pumpkin in half, remove the seeds, then cut into pieces. Peel the sweet potato and cut it into cubes.
- Add fennel, sweet potato and pumpkin to the pan, sauté for a few minutes. Deglaze with a generous splash of white wine and ginger syrup.
- Add coconut milk and water until the vegetables are covered, add a nice amount of lemon pepper.
- Cook for about 30 minutes, then blend in a blender until smooth and season to taste.