Kürbissuppe (Pumpkin Soup)
1
Kartoffel (potato)
1
Karotte (carrot)
1
Zwiebel (onion)
1
Knoblauchzehe (garlic clove)
50
g Ingwer (ginger)
400
g Kürbis (pumpkin-make sure to peel it, unless you use a dark orange variety!)
 |
| This is the pumpkin we use here! |
100
g Butter (butter)
1.2
liters Bouillon (we used chicken stock)
1
Sternanis (star anise)
1
Stange Zitronengras (lemon grass)
200
g Sahne (cream)
Salz
und Pfeffer zum Abschmecken (salt and pepper to taste)
Zubereitungszeit
(Preparation time)
30
min.
Gerzeit
(Cooking time)
40-60 min.
1.
Cut the potato, carrot, onion, and pumpkin into rough cubes.
2.
Mince/press the garlic and ginger.
3.
Sauté everything together in a big pot with the butter.
4.
Follow the bouillon packing instructions and pour into the pot.
5.
Tie the star anise and lemongrass with kitchen twine and put into the pot, so
it can be easily removed later from the soup.
6.
Now let simmer for 40-60 minutes, until the vegetables are soft.
7.
Remove the star anise and lemongrass.
8.
Add the cream and season with salt and pepper if necessary.
9.
Use the blender to blend the soup together.
Note:
I
didn’t have lemongrass, ginger, and star anise, so we used a spice that we had
on hand-cloves. Feel free to use seasonings as you wish. This is your
opportunity to be creative! :)
