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Dina Kohl

CREAMY PUMPKIN SOUP

Creamy pumpkin soup with carrots, potatoes and ginger
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 4 servings
Course: main dish, Starter
Cuisine: German
Ingredients Method Notes

Ingredients
  

  • 60 g butter
  • 2 small onions peeled and coarsely chopped
  • 1 small Hokkaido peeled and cut into small cubes (about 500-600 g)
  • 2 medium-sized potatoes 200 g, peeled and cut in cubes
  • 1 large carrot 100 g, peeled and cut in cubes
  • 800 ml Low-salt vegetable stock or hot water
  • ½ teaspoon salt or to taste
  • ¼ teaspoon white pepper
  • ½-1 teaspoon curry
  • 1 small piece ginger grated

Method
 

  1. In a medium-sized pot heat the butter over medium heat, and sauté the vegetables for about 5-10 minutes or until onions are wilted and vegetables are a bit broken, stirring occasionally. Add the vegetable stock and bring to a boil over high heat.
  2. Reduce heat to medium-low and cook for about 30 minutes until vegetables are tender. Purée with a hand mixer. If the soup is too thick, add some hot water. Season with the salt, pepper, curry and ginger, and cook for about 10-15 minutes to blend the flavours together. Adjust taste if required.
  3. Garnish your bowl with some pumpkin seeds and pumpkin seed oil. Serve hot.

Notes

All images and text © Dina Bayoud Kohl