Recipe online
fissler.com/Recipe
The perfect pumpkin soup
- Total Time
- 30 min
- Cooking Time
- 15 min
- Preperation Time
- 15 min
- Yield
- 4 servings
Ingredients
- 800 gHokkaido pumpkin
- 250 gPotatoes
- 100 gCarrots
- 100 gOnions
- 30 gButter
- 1 clove of garlic
- 10gGinger
- 1 Msp.Chili
- 1.5 lChicken or vegetable broth
- 1 cancoconut milk
- Salt
- Pepper
- Nutmeg
Fissler products used
- Vitavit® Premium Pressure Cooker
Instructions
Step 1 of 5:
Remove the seeds from the pumpkin (do not throw the seeds away), peel the potatoes, carrots, onions, and garlic, and chop them into small pieces.
Step 2 of 5:
Sauté the onions in butter, then add the garlic. Briefly sauté the pumpkin, potatoes, and carrots as well. Grate the ginger and add it. Add the chili and top up with vegetable stock.
Step 3 of 5:
Cook in the Pressure Cooker on setting 2 for 7 minutes (in a conventional Cooking Pot, the cooking time is 20 minutes), then release the steam. At the same time, roast the pumpkin seeds in a coated Frying Pan over medium heat until evenly browned. Then remove them from the Frying Pan.
Step 4 of 5:
Puree the soup with a blender, stir in the coconut milk, and season with salt and freshly ground pepper. A pinch of nutmeg gives the soup an extra special aroma.
Step 5 of 5:
For Serving, sprinkle the previously roasted seeds over the creamy pumpkin soup and enjoy.