Pumpkin cream soup with edamame

6 servings

50 minutes

Anatoly Anoshin, brand chef of the restaurants "Yan Primus", shared the recipe with us.

Energy value per serving

• Calories: 122
• Proteins: 6.6g
• Fats: 5.4g
• Carbohydrates: 15.1g

Ingredients

• Pumpkin: 800 g
• Onion: 100 g
• Carrot: 100 g
• Lemongrass: 5 g
• Ginger: 10 g
• Sunflower oil: 20 ml
• Chicken broth: 1 l
• Cream 20%: 100 ml
• Edamame beans: 20 g
• Pumpkin seeds: 10 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the pumpkin and cut it randomly.

   Required ingredients:

   • Pumpkin: 800 g

2. Wrap in foil and bake in the oven for 30-40 minutes at 180 degrees.

3. Chop the peeled onion, carrot, ginger root, and lemongrass randomly.

   Required ingredients:

   • Onion: 100 g
   • Carrot: 100 g
   • Ginger: 10 g
   • Lemongrass: 5 g

4. Fry onion and carrot in sunflower oil, add lemongrass and ginger root.

   Required ingredients:

   • Onion: 100 g
   • Carrot: 100 g
   • Sunflower oil: 20 ml
   • Lemongrass: 5 g
   • Ginger: 10 g

5. Pour chicken broth into the frying pan and cook until the carrots are done.

   Required ingredients:

   • Chicken broth: 1 l

6. Add baked pumpkin, salt, and freshly ground black pepper.

   Required ingredients:

   • Pumpkin: 800 g
   • Salt:  to taste
   • Ground black pepper:  to taste

7. Bring to a boil, cook for 5 minutes.

8. Remove from heat, blend until smooth, add cream.

   Required ingredients:

   • Cream 20%: 100 ml

9. Stir and bring to a boil again.

10. Garnish with diced roasted pumpkin, seeds, and edamame beans when serving.

    Required ingredients:

    • Pumpkin: 800 g
    • Pumpkin seeds: 10 g
    • Edamame beans: 20 g