Pumpkin Soup with Nashi Pears and Chilli

Ingredients

Directions

Our pumpkin soup not only warms wonderfully from the inside. It is also healthy. Hokkaido pumpkin owes its bright orange colour to beta-carotene that our body can convert to vitamin A (which is important for good eyesight). In addition, the Hokkaido pumpkin brings a lot of vitamins B1, B2 and B6, vitamins C and E as well as folic acid, magnesium, iron and phosphorus.

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Ingredients

Adjust Servings:
1 small hokkaido pumpkin 300g
2 nashi pears
1 tin coconut milk 200ml
1/2 onion
1 tsp chilli
1 pinch of sugar
2 pinches of salt
1 pinch of pepper
100ml cream

Steps

1

Wash, peel and cut the pumpkin into small pieces. Then put in a glass bowl (Ø 18 cm). Cut the onion and nashi pears into small pieces and also put them in the bowl. Pour in the cream and coconut milk and season everything with sugar, salt, pepper and chilli.

2

Then cover with a lid and cook in the microwave at 600 watt for 7 minutes.

3

Puree with a hand blender and then season again as you like.

Enjoy

Pumpkin Soup with Nashi Pears and Chilli

Ingredients

Adjust Servings:
1 small hokkaido pumpkin 300g
2 nashi pears
1 tin coconut milk 200ml
1/2 onion
1 tsp chilli
1 pinch of sugar
2 pinches of salt
1 pinch of pepper
100ml cream
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