Pumpkin Soup with Prunes
Ingredients300 g pumpkin
200 g carrots
1 walnut-sized piece of ginger
2 tablespoons of vegetable oil
800 ml vegetable stock
Salt and pepper
1 organic lime
120 g SUNSWEET prunes
100 ml whipping cream
4 small stems of celery with green leaves
- Rinse and dice pumpkin. Peel, clean and rinse the carrots cut them into small pieces. Peel and dice the ginger. Peel and dice the onion.
- Heat the vegetable oil in a large pan. Briefly braise the onion, pumpkin, carrots and ginger in the hot oil. Pour in the vegetable stock and boil the vegetables with the lid on the pan for approx. 25-30 minutes until they are soft. Puree everything in a food processor. Season with salt, pepper and cayenne pepper.
- Rinse the lime and strip its peel off with a zester. Squeeze out the lime juice. Add the lime juice, lime peel and prunes (halved if you want) to the soup and briefly heat it again. Whisk the cream until it is semi thick.
- Serve the soup in cups or glasses with a celery stem and a spot of cream.
LP Gluten Free, Soup, Starters and Appetizers,