Autumn Pumpkin Soup with Crispy Topping
Ingredients
750
g
hokkaido pumpkin
1
pc
onion
1
pc
spring onion
Some
ginger, very finely diced
1
pc
medium carrot
50
g
celeriac
3
tb
olive oil
800
ml
vegetable stock
1
pc
orange, juice freshly squeezed
3
ts
curry powder
Some
nutmeg, freshly grated
Some
salt
Some
chili pepper, freshly ground
Some
pumpkin seed oil
Preparation
1. Wash, halve and core the Hokkaido pumpkin. Using a peeler, shave very thin slices of pumpkin leaving the skin on, place them on baking paper next to each other and bake in the oven at 200°C for a few minutes until crisp. Allow the pumpkin crisps to cool briefly, remove from the baking paper and set aside for garnishing.
2. Finely dice the onion and spring onion. Peel the ginger; dice extra fine. Peel the carrot and celeriac; chop into very fine cubes. Heat some olive oil in a saucepan and sauté the vegetable cubes briefly. Dice the Hokkaido pumpkin leaving the skin on, add to the remaining vegetables in the pan and sauté for a few minutes while stirring.
3. Gemüse mit Brühe aufgießen, etwa 15-20 Minuten köcheln lassen. Suppe vom Herd nehmen und mit dem Stabmixer pürieren. Frisch gepressten Orangensaft hinzugeben und mit Currypulver, etwas Muskatnuss, Salz und Pfeffer abschmecken. Kürbis-Gemüsesuppe mit frisch gemahlenem Chili im Teller anrichten, mit Kürbis-Chips-Spalten und einem Spritzer Kürbiskernöl garnieren.
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