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SSMS 600 B2
DE
AT
CH
Kürbissuppe
4 Personen
Zutaten
1 mittelgroße Zwiebel
2 Knoblauchzehen
10 - 20 g frischer Ingwer
3 EL Rapsöl
400 g Kürbisfl eisch (am besten eignet sich Hokkaido-Kürbis, da die Schale
beim Kochen weich wird und er nicht geschält werden muss)
250 -300 ml K
okosmilch
250 -500 ml Gemüsebrühe
Saft einer ½ Orange
etwas trockener Weißwein
1 TL Zucker
Salz, Pfeff er
Zubereitung
Zwiebel abziehen und wür
feln, Knoblauch ebenso. Ingwer schälen und fein 1)
wür
feln. Zunächst Zwiebel und Ingwer in heißem Öl andünsten. Nach 2
Minuten auch Knoblauch hinzufügen und mitdünsten.
Kürbis mit einer Gemüsebürste unter warmem Wasser gründlich säu-2)
bern, dann in 2-3 cm große Würfel schneiden. (Wenn anderer Kürbis als
Hokkaido-Kürbis verwendet wird, muss dieser zusätzlich geschält werden).
Kürbiswürfel zu Zwiebeln und Ingwer geben und mitdünsten. Mit der halben
Menge Kokosmilch und so viel Gemüsebrühe anfüllen, dass der Kürbis gut
bedeckt ist. Bei geschlossenem Deckel ca. 20-25 Minuten weich kochen.
Alles mit dem Stabmixer 5 glatt mixen. Dabei so viel Kokosmilch zufügen
bis die Suppe die richtige, sanft-cremige Konsistenz hat.
Die Suppe mit Orangensaft, Weißwein, Zucker, Salz und Pfeff er abschme-3)
cken, sodass die Suppe neben der scharfen auch eine süße und eine ausge-
wogene säuerlich-salzige Note hat.
89


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