This creamy consistency pumpkin soup is made from pumpkin pulp, so it doesn’t need to be mashed and thus takes less time to cook.


This creamy consistency pumpkin soup is made from pumpkin pulp, so it doesn’t need to be mashed and thus takes less time to cook.

It’s seasoned with hot ginger and cayenne pepper so it’s not only especially fragrant, but also a great comfort dish for the cold season.

Ingredients

2 glasses of pumpkin pulp
1 can of chopped tomatoes (425 ml)
2 cloves of garlic
1 l of vegetable broth
A pinch of ground ginger and cayenne pepper powder
Salt and pepper to taste
A couple of spoons of oil
Some fresh long-stalked celery leaves
One bag of ‘Bon Chance’ bread crisps

Preparation

Heat some oil in a pot on a medium heat stove and put the ginger and cayenne pepper powder in. After some time crush out a couple of garlic cloves into the pot using a garlic press.

Then put the chopped tinned tomatoes into the pot with the seasonings, stir and leave for a couple of minutes to cook, then pour the ready pumpkin pulp in and cook for a couple more minutes.

Pour the broth onto the stewed vegetables and let it cook for approximately 10 minutes. Add salt, sugar and pour the soup into plates. Sprinkle the soup with chopped celery leaves and bread crisps.