Pumpkin Soup

Siham Al-MansouriKüchenchef

Zutaten

• 1 kilogram pumpkin
  1 kilogram
• 1 cup chopped onion
  1 cup
• 1 tablespoon fresh grated ginger
  1 tablespoon
• 1 tablespoon butter
  1 tablespoon
• 3 cups chicken broth
  3 cup
• Schwarzer Pfeffer
  0
• Salz
  0
• Crumbled broccoli for garnish
  0
• Toast cubes (croutons) for garnish
  0

Schritte

1. 1

   Preheat the oven to 450 degrees.

   Benötigte Werkzeuge:

   Ofen

   5 Min
2. 2

   Cut the pumpkin in half lengthwise, remove the seeds, and place the two halves cut side down on a baking sheet lined with parchment paper. Bake for 40 to 45 minutes until the pumpkin is tender, then remove from the oven and let cool.

   Benötigte Werkzeuge:

   Backblech

   45 Min
3. 3

   Meanwhile, melt the butter in a pot over medium heat, add the chopped onion and grated ginger, and sauté until the onion is translucent.

   Benötigte Werkzeuge:

   Topf

   10 Min
4. 4

   Add the chicken broth to the onion and ginger, stir together, cover the pot, and let it simmer for 10 minutes. Then remove from heat and set the mixture aside.

   10 Min
5. 5

   Scoop the pumpkin flesh from the skin using a spoon, then place it in a blender along with the broth and onion mixture and blend until smooth. Return the puree to the pot.

   Benötigte Werkzeuge:

   Mixer

   10 Min
6. 6

   Place the pot on the heat to warm the soup, then season with black pepper and salt to taste. Serve in bowls and garnish with broccoli and croutons.

   5 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Schwarzer Pfefferpro 100g

Energie250 kcal

Proteine10 g

Gesamtfett4 g

Kohlenhydrate64 g

Ballaststoffe25 g

Salzpro 100g

Asche100 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags