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Starters, soups and salads 25
Pumpkin soup with ginger [Index: ]
MCRC00902068_BO_Kuerbissuppe-022_F39MCRC00918015_SE_Kuerbissuppe-006MCRC00902068_BO_Kuerbissuppe-022_F39SoupsStartersVegetarian recipesPreparation methodsMicrowaveRecipe categoriesStarters, SaladsVegetarian recipes
For 4 servings
Medium-sized glass dish with lid
SOUP:
40 g spring onions
10 g butter
400 g Hokkaido pumpkin
½ tsp fresh ginger, chopped very fine
Curry powder
Pepper, freshly ground
Around 700 ml vegetable stock
Sea salt
IN ADDITION:
4 tsp pumpkin seed oil
A little cress
Per serving
113 kcal, 8 g carbs, 8 g fat, 2 g protein, 0,6 BU
PREPARATION
1. Wash the spring onions, trim and cut into little rings. Add to a glass dish with the butter. Cover
with the lid and cook briefly as indicated.
Glass dish with lid on the wire rack, level 1Microwave600 WfalseCooking time2 minutes2
2. Peel and remove the seeds from the pumpkin. Cut into cubes around 2 cm in size and add to the
spring onions with the ginger. Season with curry powder and pepper. Add 125 ml hot vegetable
stock, cover with the lid and cook as indicated.
Microwave600 WfalseCooking time10 minutes10
3. Purée the cooked vegetables, season with sea salt and add the rest of the vegetable stock.
4. Cover the glass dish with the lid and cook the soup as indicated until done.
Microwave600 WfalseCooking time10-12 minutes10
5. Serve with pumpkin seed oil and fresh cress.
Setting procedure:
Microwave 600 watts
Spring onions: 2 minutes
Pumpkin: 10 minutes
Soup: 10-12 minutes