Pumpkin cream soup with edamame
6 servings
50 minutes
Anatoly Anoshin, brand chef of the restaurants "Yan Primus", shared the recipe with us.
Calories122kcal
Proteins6.6grams
Fats5.4grams
Carbohydrates15.1grams
Pumpkin
800
g
Onion
100
g
Carrot
100
g
Lemongrass
5
g
Ginger
10
g
Sunflower oil
20
ml
Cream 20% fat
100
ml
Pumpkin seeds
10
g
Salt
to taste
Ground black pepper
to taste
1
Peel the pumpkin and cut it randomly.
- 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.
- 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.
- 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.
- Chicken broth: 1 l
6
Add baked pumpkin, salt, and freshly ground black pepper.
- 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.
- Cream 20% fat: 100 ml
9
Stir and bring to a boil again.
10
Garnish with diced roasted pumpkin, seeds, and edamame beans when serving.
- Pumpkin: 800 g
- Pumpkin seeds: 10 g
- Edamame (green soybeans): 20 g
