Cutting the vegetables
Wash and cut the vegetable into rough cubes. Peel and chop the onion, the garlic and the ginger.
Carrot-Pumpkin-Soup
Karotten-Kürbissuppe
50g
carottes
50g
citrouille
20g
oignons
1
gousse d'ail
1CáS
huile d'olive
10g
ginger
1 prise
sel
1 pointe
poivre
1 pointe
chili moulu
20g
crème fraîche
50ml
vin blanc
150ml
soupe
Brotcroutons
20g
diced rolls
1 petite cuillère
huile d'olive
10g
graines de citrouille
1 brindille
persil
100g
1 portion
condensation
373 kJ
2042 kJ
89 kcal
487 kcal
graisse
5.4 g
29 g
dont acides gras saturés
1.5 g
8.6 g
hydrates de carbone
5.8 g
32 g
dont sucre
3 g
16 g
protéine
2.7 g
14 g
sel
0.2 g
1.1 g
Carrot-Pumpkin-Soup
description et horaires
Carrots and pumpkins combined, forming a tasty soup. The ginger adds some pleasant and exotic spiciness. The croutons, roasted in butter together with some pumpkin seeds, form the crispy inlay.
Sauté the vegetables
Heat the olive oil in a pot. Slowly fry the onion and the carrots. Add the pumpkin. Season it with salt, pepper and chilli powder. Quench with white wine. Allow the wine to evaporate.
Cooking until it's soft
Add water or soup and let it cook until the vegetables are soft.
Preparing the inlay
Cut the bread into small cubes. Chop the parsley. Heat some butter in a pan. Add the onion, the croutons and some pumpkin seeds. Keep the inlay warmed.
Puree the soup
Add a spoonful of crème fraûche, the ginger and the garlic puree the soup. Leave the mixture on the stove for some more minutes. It must not boil because it's burnt very easily.
Carrot-Pumpkin-Soup
Serve Carrot-Pumpkin-Soup in pre-heated plates and garnish it with the prepared inlay.
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