How to Make Pumpkin Soup with Peking Cabbage

Each season has its own vegetable. Autumn is the perfect time to make pumpkin soup. Soup with the aromatic smell of pumpkin is not only tasty, but also healthy. Carotene in the pumpkin composition protects the body from free radicals, strengthens the immune system, potassium strengthens blood vessels, and iron increases hemoglobin. And the bright sunny color of this soup will cheer you up on cold autumn days!

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You will need

• about 4 servings:

• - 800 g of pumpkin;

• - 400 g of carrots;

• - 1 large onion;

• - 1 ginger root (approximately 5 cm long);

• - 1 pod of chili pepper;

• - 40 grams of vegetable oil;

• - 1 liter of broth;

• - 250 ml of cream or 400 ml of coconut milk;

• - juice ½ lemon;

• - 1 tsp curry powder;

• - 1 tsp ground turmeric;

• - 1 tsp honey;

• - pumpkin seeds;

• - ½ small Chinese cabbage;

• - salt and pepper to taste.

Instruction manual

1

We cut the pumpkin into cubes of about 2 cm. We cut the carrots in half circles. Finely chop the onion. Finely chop the ginger root or grate it. We take out the grains from the chili pod and shred.

2

Peking cabbage leaves are cut and fried in vegetable oil.

3

I carefully wash the pumpkin and carrots with a vegetable brush. Cut the peel from the pumpkin, remove the seeds and cut into cubes. Cut the carrots with the skin into half circles.

4

We take out the grains from the chili pepper pod. Chilli pod, ginger and onion finely chopped.

5

Fry onion, ginger and chili in vegetable oil for several minutes. Then add the pumpkin and carrots, and leave to fry for a few more minutes. Add the broth to the pan, bring to a boil and simmer for about 15 minutes, until the carrots and pumpkin become soft.

6

Remove from the stove and gently grind it in mashed potatoes with the help of a pusher.

7

Add cream or coconut milk. Add seasonings and honey. Fry pumpkin seeds without oil in a pan and peel. We cut Chinese cabbage into 3x3 cm slices, fry in a pan with a small addition of vegetable oil, season with salt and pepper.

Pour into portions, add the fried pumpkin seeds and Beijing cabbage.