KÜRBISSUPPE

KÜRBISSUPPE

 🍽 Servings: 4 
 ⏱ Working time: 10 minutes
 ⏱ Cooking time: 20 minutes
 📈 Difficulty: Easy
 🌱 Vegan

 

INGREDIENTS

  • 700 g Hokkaido pumpkin
  • 2 onions
  • 1 clove garlic
  • Ginger (more or less depending on your spiciness preference)
  • 40 g fat
  • 2 tablespoons aceto balsamico bianco
  • 1 l vegetable broth 
  • 200 g vegan cream
  • Salt n.b.
  • Pepper n.b.
  • 1-3 tsp agave syrup
  • Pinch of nutmeg
  • 30 ml ginger shot turmeric

PREPARATION

Cut the seeded and cleaned Hokkaido pumpkin into cubes (preferably with skin). Peel and also dice the onions and garlic.

A whole Hokkaido squash, a quarter squash, and a few cubes of the squash on a wooden cutting board

Hokkaido pumpkin does not need to be peeled!

Heat the fat and briefly sweat the onions with the garlic and add the pumpkin. Fry everything until the pumpkin is lightly browned. Clean the fresh ginger and also add in small cubes.

Deglaze with the vinegar and add the broth. Once boil, turn down the heat and simmer with a lid for 10-15 min.

Add the vegan cream and puree the soup with a blender until smooth. Season with salt, pepper and agave syrup and add a pinch of nutmeg.

When serving, arrange the soup in soup bowls and drizzle with the shaken up Ginger Shot Turmeric.

Result of Kloster Kitchen recipe pumpkin soup: pumpkin soup in a small bowl. Next to it are sprinkled a few pumpkin seeds.

The ready made pumpkin soup