Pumpkinsoup with ginger

Name: pumpkinsoup with ginger
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 onion; 3 el traditional olive oil; 5 stem celery; 600 g fresh pumpkin organic; 2 cm fresh ginger; 1 Red pepper; 3 toe garlic; 750 ml tap water

Pumpkin soup with celery, ginger and red pepper.

Ingredients

Kitchen Stuff

1 blender

Directions

Cut the leaves of the celery and keep behind. Cut the celery into bows and chop the onion. Heat oil in a soup pot and fry the celery and onion for 5 min.
Meanwhile, cut the pumpkin into pieces and remove the seeds and stringy inside. Cut the flesh with skin into pieces.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Peel and grate the ginger.
Cut garlic coarsely. Add the pumpkin, red pepper, ginger, garlic and water to the celery and onion. Bring to boil.
Cook over low heat for 25 minutes.
Puree the soup with the hand blender. Add some water if the soup is too thick. Season with pepper and salt.
Divide the soup over the plates. Garnish with the leaves of celery.

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Nutrition

165Calories

Sodium0% DV0g

Fat11% DV7g

Protein6% DV3g

Carbs7% DV20g

Fiber0% DV0g

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