ANKA pumpkin cream soup
2022. 12. 07.
Our recipe is from the ANKARSRUM recepe book.
Ingredients:
600 grams of fresh pumpkin
1 piece of leek
50 grams of fresh ginger
2 tbsp turmeric (preferably fresh)
2 cloves of garlic
30 grams of rapeseed oil
240 grams of boiled chickpeas
400 ml coconut cream
700 ml vegetable soup
7.5 grams of salt
5-10 grams of cayenne pepper
Topping:
70 grams of pumpkin seeds
1 teaspoon of salt
0.5 tsp cayenne pepper
ANKA pumpkin cream soup, step by step!
1. Peel and cut the pumpkin into small pieces. For this get to know in this video the ANKARSRUM vegetable slicer attachment! Boil water, add salt and cook for about 15 minutes until the pumpkin is soft, then set aside.
2. Chop the onion into small pieces. Peel and grate or finely chop the ginger, turmeric (if you are using fresh) and garlic.
3. Pour oil into a pan and fry ginger, turmeric and onion for a few minutes on medium heat.
4. Add the pumpkin and the drained chickpeas, then the coconut cream, the vegetable soup (stock) and simmer for 10-15 minutes.
5. Taste and, if necessary, season with salt and cayenne pepper.
6. Assemble the ANKARSRUM with the blender.
7. Pour the soup into the blender and blend until smooth. Dilute with hot water if the soup becomes too thick.