Pumpkin and Sea Buckthorn Soup
25 min
For 4 servings
For the soup
- 1,2 kgred kuri squash
- 2 pcsginger
- 80 gwhite onions
- 80 gred onions
- 2 tbspoil
- 1 tspherbal salt
- 150 mlsea buckthorn juice
- 60 mlcarrot juice
- 400 mlsoy cream
- 4 tspmaple syrup
- 1 tspcayenne pepper
- 800 mlwater
For serving
- 6 pcsapple chips
- 4 tbsppumpkin seeds
shopping list
This recipe is on the shopping list for 2 .
Directions
For the soup
Wash, clean and chop the red kuri squash. Peel the ginger and chop finely with the bamix® SliceSy® and the chopping blade. Finely chop the onion with the bamix® SliceSy® and the chopping blade. Sauté the ginger and onion in oil in a saucepan. Add the pumpkin and sauté briefly.
Add the water to the pumpkin, season with the herb salt, bring to the boil, cover and cook over low to medium heat for 10 minutes.
Add the sea buckthorn juice, carrot juice, soy cream and maple syrup. Purée everything with the bamix® multi-purpose blade. Season with herb salt and cayenne pepper to taste. Divide the soup between deep plates or bowls.
For serving
Tip for serving: To add some crunch, toast the pumpkin seeds in an ungreased pan. Roughly break a few apple chips into pieces. Sprinkle both over the soup.
