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Prep time
20 minutes
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Cook time
30 minutes
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Serves
4 Portions
Author Notes
A very special pumpkin soup - a pumpkin fennel soup made of home made vegetable broth, pumpkin, parsley root, spices and a tangy gremolata. —Tastes Like Green Spirit
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Ingredients
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1/2
hokkaido pumpkin
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1,2 liters
vegetable broth
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1
carrot
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2
onions
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1
garlic clove
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2
parsley roots
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1
small fennel bulb
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1 piece
ginger (thumb-sized)
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1
lemon, juice and zest
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salt, pepper to taste
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2 tablespoons
pumpkin seeds, chopped
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1 tablespoon
parsley, chopped
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1
small garlic clove
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1/2
small red chili pepper
Directions
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Grate the ginger and garlic, wash the pumpkin, remove the seeds, do not peel it and roughly dice it. Peel and roughly dice the parsley roots and the carrot. Dice the onions.
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Fry the onion with a little oil until translucent, add the garlic and ginger and let it sautée for 1-2 minutes.
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Add the vegetables, stir well and sauté on medium heat for about 5 minutes. Season with salt and pepper. I just add some freshly ground pepper and add a level teaspoon of salt here.
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Pour in the broth and bring to boil. Reduce heat and let simmer with the lid on until the vegetables are tender.
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Blend everything with a hand blender or food processor.
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Season to taste with salt and pepper, add little lemon juice and lemon zest if you like.
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For the gremolata, heat a pan, then lower the heat to medium. Roast all ingredients in a pan for 3-4 minutes at medium heat
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