A wonderful and tasty soup og use this as a pizza or pasta sauce. If you have leftovers of this wonderful pumpkin dish, please freeze it and use it later.
Ingredients
- 1 ½ kg pumpkin
- 2 x carrot
- 1 x yellow onion
- 4 clove garlic
- 1 tbsp olive oil
- 1 x red chili
- 1 tbsp butter
- 2 dl non-alcoholic, gluten-free beer
- 6 dl water
- 2 x vegetable bouillon
- 2 tbsp crème fraîche
- 1 tsp salt
- ½ tsp black pepper
Method
- Preheat the oven to 200 degrees celsius.
- If following the weekly menu, set aside 4 dl of soup per person for the other dinners this week.
- Divide the pumpkins in half and remove the seeds with a spoon. Pick out the seeds from the stringy mass and rinse them well. Set the seeds aside to dry.
- Peel the pumpkin and cut into cubes. Set aside 200g per person for another dinner this week. You can make so much from just one pumpkin, so try searching Sulten for more pumpkin recipes!
- Dice the carrot.
- Peel the onion and garlic. Mince the onion. First, fry the whole garlic clove in a large saucepan with oil until golden, then add the onion. Cook until translucent.
- Mince the chili and add to the saucepan. Cook for 1 minutes before adding butter and carrots. Cook for another 5 minutes. Add pumpkin and cook while stirring. Once the vegetables are heated througout, proceed to the next step.
- Add beer and bring to a boil. Then add vegetable broth and water and simmer for 30 minutes. Stir occasionally.
- Once the soup is boiling, toast the pumpkin seeds. Place the seeds on a piece of parchment paper and drizzle with oil and salt. Transfer to a baking tray and bake them in the oven for about 15 minutes at 200 degrees celcius. You may stir them around a couple of times while baking to ensure they're evenly roasted.
- Use an immersion blender to make the soup completely smooth. Season to taste with salt and pepper. Serve each bowl with a dollop of cream fraiche. Top with toasted seeds.
