Sweet potato pumpkin soup
Unsere Süßkartoffel-Kürbissuppe ist einfach und schnell zubereitet und bekommt durch die Kräuter und Gewürze richtig viel Geschmack. Getoppt wird sie mit Erdnüssen und ist auch vegan ein totaler Genuss.
Ingredients
Ingredients
500
g
Hokkaido
200
g
Carrots
1
Piece(s)
Sweet potato
150
g
Crème fraîche
1
Piece(s)
Onion
1
Tablespoon(s)
Fresh, grated ginger
1
l
Vegetable broth
3
Tablespoon(s)
Butter
2
Tablespoon(s)
Millet flour
Some
Curry powder, salt and pepper
Some
Parsley
25
g
Peanuts
Preparation
1. First, halve the pumpkin, scoop out the seeds with a spoon and cut into cubes. Then peel the carrots and sweet potato and chop them into small pieces. Peel the onion, chop finely and sauté in a pan with butter. Then add the pumpkin, sweet potato and carrot pieces and sauté for about 3 minutes.
2. Season to taste with the curry powder and add a little millet flour if the soup is too thin. Now pour in the cold vegetable stock, bring the soup to the boil and then simmer for about 10 minutes - stirring frequently.
3. Then remove the soup from the hot stove and puree it finely with a hand blender.
4. Season the pumpkin soup with ginger, curry powder, pepper and salt. Serve with crème fraîche, peanuts and parsley (or other toppings) as desired.
