Pumpkin Soup with Fried Pak Choi

For the pumpkin soup with roasted pak choi, first peel and dice the carrot. Dice the pumpkin flesh as well. Peel and finely chop the onion and garlic, sauté with the ginger in 3 tablespoons of hot olive oil until translucent, then add the pumpkin and carrot cubes and sauté briefly.

Pour in the vegetable soup and simmer gently for 25-30 minutes. Finely puree the soup. Depending on the desired consistency, add more vegetable soup or let it simmer a little longer. Stir in the soy cream, season with salt, cayenne pepper and nutmeg.

Wash the pak choi, pat dry and cut into wide strips. Heat the remaining olive oil in a pan and fry the pak choi in it for 1-2 minutes, tossing. Serve the

Arrange the soup in bowls, spread the pak choi on top and sprinkle the pumpkin soup with fried pak choi with the pumpkin seeds.

Preparation Tip:

The pumpkin soup with roasted pak choi can also be prepared with whipped cream or sour cream.

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