Effortless Kuerbiscremesuppe Ingwer Kraeuterseitlinge (Print Version)
# Ingredients:
01 -
Drizzle of pumpkin seed oil for topping
02 -
A handful of flat-leaf parsley, about 3-4 sprigs
03 -
A pinch of chili flakes
04 -
A few turns of freshly ground pepper
05 -
A little fine sea salt
06 -
4 large king oyster mushrooms
07 -
150g crème double
08 -
400ml veggie broth
09 -
1 teaspoon curry powder
10 -
2 tablespoons butter
11 -
1 tablespoon olive oil, extra virgin
12 -
1 Hokkaido pumpkin, around 1kg
13 -
A chunk of fresh ginger, about 4cm long
14 -
4 cloves garlic
15 -
2 big sweet onions
# Instructions:
01 -
Slice up the king oyster mushrooms and fry them in butter. Toss in the spices and chopped parsley right before you're done.
02 -
Use a stick blender to smooth everything out and swirl in the crème double. Taste it and toss in salt and pepper if you like.
03 -
Sprinkle in the curry and pour in the broth. Let it bubble on low heat for 25 minutes until pumpkin gets super soft.
04 -
Heat up the butter with olive oil. Toss in onions, garlic, and ginger, cooking for around 3-4 minutes. Throw in the pumpkin chunks and let them fry a bit.
05 -
Peel and dice onions, garlic, and ginger. Cut and clean the pumpkin, then slice it into rough 2cm cubes.
# Notes:
01 -
Add mushrooms right before you serve
02 -
Pour on some pumpkin seed oil as a final touch
03 -
Spoon in some crème double to enjoy it creamy