Pumpkin soup
Pumpkin soup that is perfect for winter and an ideal opportunity to use up leftover rye bread, upgraded into delicious croutons.
Ingredients
- 1 kg Approximately 1 large hokkaido pumpkin
- 1 tbsp Oil
- 1 Large onion
- 2 tbsp Grated ginger
- 1 pcs chili
- 3 clove garlic
- 1 tsp cumin
- 2 pcs Vegetable broth
- 8 dl water
Toppings
- 3 Slices Whole grain rye bread
- ½ tsp salt
- A little grated coconut
- ½ tbsp olive oil
- 1 A handful of cilantro
- 4 tbsp skyr
Instructions
Soup
- Peel the pumpkin and cut it into cubes. Chop the onion, garlic, and chili. Heat the oil in a large pot and sauté the onion, ginger, chili, garlic, and cumin. Add the pumpkin, broth, and water. Simmer the dish for about 20 minutes or until the pumpkin is tender. Blend into a soup and season with pepper.
Toppings
- Cut the rye bread into small cubes and mix it with the oil. Toast it in a pan and let it cool completely. Mix the toasted rye bread with coconut.
Serving
- Serve the soup topped with the rye bread topping, fresh cilantro, a small tablespoon of skyr, and lime.