Spicy pumpkin soup
Spicy pumpkin soup is a creamy autumn soup with a pleasantly sharp touch. The pumpkin is complemented by dried tomatoes, garlic and chili, while the savory adds a distinctive spicy aroma. Finally, sour cream softens the taste and gives the soup a creamy consistency.
Ingredients · Servings 1 dose
- 500 g Hokkaido pumpkin
- 3 medium potatoes
- 1 onion
- 3 cloves of garlic
- 1/2 chili pepper
- 4-5 sun-dried tomatoes
- 2 tablespoons sun-dried tomato oil
- 750 ml vegetable broth
- 200 g sour cream
- 1 teaspoon of savory
- salt
Method · 50 min
- Wash the pumpkin, remove the seeds and cut it into cubes. Peel the potatoes and cut them into cubes. Peel the onion and garlic and chop them finely. Finely chop the chili pepper and cut the sun-dried tomatoes into smaller pieces.
- Heat the sun-dried tomato oil in a saucepan and sauté the onion for 3–4 minutes until translucent. Add the chili pepper and garlic and sauté briefly.
- Add the pumpkin, potatoes and sun-dried tomatoes and sauté for about 10 minutes, stirring occasionally. Season with salt and thyme.
- Pour in the vegetable broth, bring to a boil, and cook for approximately 15–20 minutes until the pumpkin and potatoes are soft.
- Blend the soup until smooth, stir in the sour cream and heat briefly. Add salt if necessary and serve.
