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350g CO2 (-78%1)
Pumpkin soup is a signature autumn classic, yet also particularly favourable for the climate. In this recipe we give the squash a racy touch with curry and ginger, and finish the soup with roasted pumpkin seeds, fresh micro-greens, and a little sour cream for added freshness, creaminess, and crunch. In principle, any type of squash can be used, i.e. you can vary according to your mood or simply use your favourite variety. To benefit from all the nutrients in the skin and save yourself from tedious peeling, make sure that the whole roasted squash is soft before the puree step – just adjust the cooking time accordingly.
|1kg||Pumpkin or Squash|
|4 Tbsp (60ml)||Canola Oil|
|2 Cubes (22g)||Vegetable Bouillon|
|1 Tbsp (5g)||Curry Powder|
|1 container (180g)||Sour Cream|
Percent Daily Value (DV)
1. Bring 1 litre of water to boil. Cut the pumpkin in half, remove the seeds, and cut into 2-3 cm pieces. Chop the onion coarsely.
2. Heat the oil on high heat in a pan and sauté the pumpkin and onions together for 5 minutes.
3. Peel the ginger, cut it into 3-4 cm pieces, and add to the pumpkin mixture. Dissolve the bouillon cubes into the boiling water, and then add the pumpkin mixture. Cover and cook at full heat for about 15 minutes or until pumpkin is tender. In the meantime, toast the pumpkin seeds in a frying pan (without oil) for a few minutes until fragrant and golden.
4. Puree the soup with a hand blender, and season with pepper and curry. Carefully dose the curry powder to taste, as not all curry powders are equally intense. Dilute with water as needed.
5. Ladle the soup into a bowl, topping with a little sour cream, pumpkin seeds, and micro-greens, and serve with bread.