Cold pumpkin soup
- 2 glasses (720 ml each, div. 400 g) Pumpkin, pickled sweet and sour
- 1 onion
- 1 piece (s) ginger
- 2 dried chili peppers
- 2 EL Oil
- 50 ml White wine vinegar
- Salt
- 3 EL peeled pumpkin seeds
30 minutes
easy
- 1.
- Drain the pumpkin, catching the liquid. Peel and finely dice onion and ginger. Chop the chillies. Sauté the onion, ginger and chillies in the hot oil. Add the pumpkin, 200 ml pumpkin water and vinegar and cook for about 5 minutes. Puree with the cutting stick of the hand mixer. Season with salt. Let the soup cool down. Distribute on four plates, sprinkle with a few pumpkin seeds
- 2.
- Plate: Wedgwood
1 person approx.:
- 140 kcal
- 580 kJ
- 4 g protein
- 10 g fat
- 5 g carbohydrates
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