Pumpkin soup with ginger
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Photo: Mathias Neubauer
30 min
Total Time
5 min
Cooking Time
25 min
Preperation Time
Ingredients
| 1 | Hokkaido pumpkin (approx. 800 g) |
| 300 g | potatoes |
| 2 | carrots |
| 1 | large onion |
| 1 | clove of garlic |
| 1-2 cm | ginger |
| 30 g | butter |
| some | salt |
| some | pepper |
| 1 tbsp. | curry powder |
| 1 pinch | chili powder |
| 1/2 tsp. | ground coriander |
| 1.5 l | vegetable stock |
| 400 ml | coconut milk |
| 4 tbsp. | crème fraîche |
| 1 tsp. | pumpkin seed oil |
| some | basil |
Instructions
Step 1 of 5:
Wash the pumpkin, quarter it, and remove the seeds (do not throw the seeds away). Peel the potatoes, carrots, onion, garlic, and ginger, and dice everything into small cubes like the pumpkin.
Step 2 of 5:
Melt the butter in the Pressure Cooker, then lightly sauté the onion, garlic, and ginger in it. Add the pumpkin, potatoes, and carrots and cook briefly while stirring. Then season everything lightly with salt and pepper, stir in the remaining spices, and pour in the stock.
Step 3 of 5:
Close the Pressure Cooker, set the cooking crown to level 3, and heat the pot on the highest setting. When the yellow ring appears (Cooking Indicator: 1st ring), reduce the heat. As soon as the green ring becomes visible (Cooking Indicator: 2nd ring), the cooking time of approx. 5 min. begins.
Step 4 of 5:
Meanwhile, briefly toast the pumpkin seeds in a Frying Pan without fat until lightly browned, then remove them, let them cool, and peel the seeds if desired.
Step 5 of 5:
Remove the Pressure Cooker from the heat source, release the steam, and open it. Purée the contents of the pot until smooth and stir in the coconut milk. Season the soup to taste, divide it between bowls or soup plates, and gently but not completely stir in 1 tbsp. Crème fraîche decoratively into each portion so that a nice pattern forms. Drizzle the soup with a little pumpkin seed oil and serve garnished with the seeds and basil.
