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Homemade Bavarian Liver Dumpling Soup

Liver dumpling soup is a starter in Bavaria and a hearty delicacy, especially on cool days. A liver dumpling traditionally consists of beef liver, rolls, bacon, eggs, and spices. Clear beef broth is used as a soup.

The homemade liver dumpling soup should not be missing from the menu in any real Bavarian restaurant. It is often eaten as a starter with roast pork or as a small meal in between meals. A fresh liver dumpling melts in your mouth and is a hearty taste experience for spoiled palates.

This recipe is enough for 4 people and is based on the original Bavarian tradition.

Ingredients liver dumpling soup

  • 400 grams of beef liver
  • 3 old rolls (rolls)
  • 125 ml milk
  • 2 eggs
  • 3 liters of beef broth
  • ½ bunch parsley
  • 1 medium onion
  • 150g streaky bacon
  • ½ tsp ground marjoram
  • a good pinch of salt and pepper

Preparation of the liver dumpling soup

  1. Cut the rolls into small cubes and place them in a bowl. Add the hot but not boiling milk. Cover the bowl and leave to stand until the rolls are well soaked.
  2. Remove the skin and tendons from the beef liver, scrape with a knife or puree in a food processor, and place in a bowl.
  3. Cut the bacon and onion into small cubes and add.
  4. Squeeze out the rolls well, tear them into small pieces and add to the liver mixture. Beat the two eggs on top.
  5. Heat the beef broth.
  6. Add the chopped parsley, salt, pepper, and marjoram to the liver dumpling mixture.
  7. Mix the dough with well-moistened hands.
  8. Form approx. 8 – 10 cm large dumplings and place in the hot beef broth. Liver dumplings should not boil, just soak in the broth for about 20 minutes below the boiling point. Liver dumplings are done when they rise to the surface in the beef broth.
  9. To serve, place two liver dumplings on deep plates. Finely sift the beef broth and pour over it. Enjoy your meal!

Garnish

Fresh pretzels taste best with liver dumpling soup.

Useful additional knowledge

If you chill the liver dumpling mass before processing, it can be shaped better. If the dough is too soft and cannot be shaped into dumplings, breadcrumbs give the mixture the necessary consistency. Liver dumpling soup tastes best when eaten immediately after preparation. In Bavaria, the dish is decorated with parsley rolls.

Recipe info

  • Preparation time: approx. 40 minutes
  • Difficulty level: easy
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Semolina Dumpling Soup

Where the semolina dumpling soup comes from is controversial. The fact is that it is a classic in both Austrian and Bavarian cuisine. The semolina dumpling soup is quick and easy to prepare with just a few ingredients. It is suitable as an appetizer, but can also be a small meal on its own.

Ingredients for the semolina dumpling soup

  • an eighth of a liter of milk
  • 30 grams of butter
  • 3 tablespoons of semolina
  • 2 eggs
  • 1 pinch of salt
  • 1 liter of ready-made meat or chicken broth
  • fresh chives to garnish
  • Bread or baguette slices as a side dish

Preparation of the semolina dumpling soup

  1. Boil the milk with butter and semolina. This takes a few minutes. Please stir constantly while the milk is boiling so that the milk does not burn. As soon as the milk has boiled, a firm semolina porridge is formed. Remove the pot from the stove and let the semolina porridge cool down.
  2. When the porridge has almost cooled, 2 eggs are mixed into the mixture and seasoned with a pinch of salt.
  3. Small oval dumplings (= dumplings) are now formed from the semolina mixture. This works best with two teaspoons. In the meantime, the meat or chicken broth is brought to a boil. The finished dumplings are then dipped into the boiling water and boiled for another 10 minutes at a lower heat.
  4. Before serving, sprinkle some fresh chives over the soup. If you like, you can serve sliced ​​bread or baguette slices as an accompaniment to the semolina dumpling soup.

Further information

The semolina dumpling soup used to be a “poor man’s meal” and therefore very popular, especially in rural areas. In the meantime, however, the semolina dumpling soup has a firm place, even in high-end cuisine. It belongs to the basics and is a classic that no one would want to be without.

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Delicious Pumpkin Cream Soup

Summer is hardly over and autumn, with all its advantages, is already pushing its way into our everyday lives. A special highlight is the pumpkin cream soup.

Their deep orange color and unmistakable taste make them the ideal starter for a course menu.

Ingredients for 4 to 6 people

  • 550g pumpkin
  • 200g carrots
  • 100g potatoes
  • 50g bacon
  • 1x soup greens
  • 1x onion
  • 50ml fresh orange juice
  • 1-2tbsp honey
  • Salt
  • black pepper
  • small bouillon cube
  • Tbsp sour cream

Preparation of pumpkin cream soup

The preparation time for the delicious pumpkin cream soup is around 1 hour.

  1. First, the vegetables are cleaned. Cut the carrots, potatoes, and soup greens (available in most supermarkets as a pack) into chunks. These don’t have to be cut that small, 2-3cm in diameter are sufficient.
  2. Also, cut the squash into pieces. The type is freely selectable. For a soup, however, the Hokkaido or the aromatic butternut squash are particularly suitable. The latter can be recognized very well by its pear-like shape. However, its shell should definitely be removed. The Hokkaido pumpkin is simpler. Its shell can be eaten without any problems. Only the pulp should be scraped out with a spoon for all varieties.
  3. Peel and coarsely chop the onion and sauté briefly in a large pot together with the bacon. Add vegetables and pumpkin.
  4. Dissolve a small bouillon cube in a liter of water and add to the pot. Continue to fill with water until the vegetables are completely covered and cook.
  5. When the potatoes are done, take the pot off the stove and use a hand blender to beat everything until creamy.
  6. Orange juice gives the soup a fruity note, honey takes away the acidity. Season everything with pepper and salt.
  7. Serve hot with a spoonful of sour cream or sour cream.

Useful additional knowledge about pumpkin cream soup

  1. If you decide on the butternut squash, you should first place it in the oven at around 100°C for 30-40 minutes and then let it cool down. After that, its flesh is soft and it is very easy to cut. The peel is not edible, but can now be easily removed with a vegetable peeler.
  2. Shrimp skewers are recommended for all gourmets who want to spice up their creamy soup. Simply sear the shrimp, season, and drape on wooden skewers on the soup plate. A starter à la 5-star restaurant is ready.
  3. For that special Halloween magic, the soup can also be served in an unwrapped pumpkin.
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Clear Oxtail Soup with Marrow Dumplings and Risotto

Recipe for a clear oxtail soup with marrow dumplings and risotto as a refinement. Enjoy this traditional recipe.

Ingredients

  • 1 cup parboiled rice
  • 10 homemade dumplings
  • 600 ml clear oxtail soup with meat
  • 1 cup bouillon vegetable broth
  • pepper and salt
  • 1 bunch of parsley
  • 2 lovage branches

Preparation of oxtail soup

How to prepare a clear oxtail soup with marrow dumplings and risotto:

  1. Cook the risotto in boiling salted water for about 20 minutes and then drain through a sieve. By the way, the deep-frozen marrow dumplings in something place boiling water and let it cook on a very low flame for about ten minutes, but not cooking. Chop the parsley and the lovage separately.
  2. Heat the broth with the meat, and the bouillon vegetables with the lovage Add and simmer gently for about 6 minutes.
  3. Lift the finished marrow dumplings into the oxtail soup with a slotted spoon and add the parsley, season to taste, and arrange on soup plates. It is better to serve the risotto separately – so everyone at the table can serve themselves serve.

Ingredients marrow dumplings

  • 40 gr of bovine bone marrow
  • 1/2 roll from the day before
  • 3 sprigs of parsley finely chopped
  • 1 egg
  • 40 grams of breadcrumbs
  • salt and pepper (from the grinder)
  • nutmeg (freshly grated)
  • 600 ml meat broth

The preparation of the marrow dumplings

  1. Soak half a roll from the previous weekday in a warmed water bath and express thoroughly again; separate the bone marrow from the bone and very finely chop
  2. Render the pulp in a frying pan over low heat until it is runny and then stir until foamy (like butter), add the squeezed bread roll in flakes, and add the egg, parsley, breadcrumbs, nutmeg, pepper, and salt.
  3. Then work everything together into a smooth dumpling dough, around the whole thing leave to cool in the fridge for an hour. Form small dumplings from the dough and simmer in boiling hot broth to cook for about 10 minutes. However, do not let it boil, as there is a risk of it falling apart!
  4. Pour the broth with the dumplings into preheated soup bowls and add something Serve sprinkled with freshly chopped parsley.
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Potato Soup with Sausages

The potato soup with sausages is part of the traditional German and Austrian cuisine and can be prepared in many different ways. Sausages such as bockwurst, meatballs, or wieners are often served with the soup.

A classic recipe for potato soup with wieners. If you like, you can refine the recipe with bacon.

Ingredients Potato soup with sausages

  • 4x carrots
  • 1x celery
  • 2x onion
  • 1x stick of leek
  • 1x parsley and marjoram
  • 1 kilogram of potatoes
  • 1 liter of broth
  • 4x Vienna sausages
  • 2 tbsp sour cream

Preparation of potato soup

First, peel 4 carrots, divide them once along the longitudinal axis, and then cut them into small pieces. Next, dice celery. Do the same with 2 onions. Then cut leek into thin slices. However, leave out the beginning and end of the leek.

If you like, you can refine your potato soup with some chopped parsley. The potatoes are then peeled and cut into cubes. Sauté onions in a saucepan with a little olive oil. Then add the vegetables, except for the leek, and the potatoes, and pour everything over with broth. Add salt, pepper, and some paprika to flavor the potato soup.

Let the soup simmer for about 15 minutes over medium heat. Cut the marjoram and Vienna sausages into small pieces and then add them together with the leek. You can also add half the herbs and use the other half as a garnish at the end of the preparation. Bring everything to a boil again, including 2 tablespoons of sour cream.

Recipe info

  • Preparation time: 30-35 minutes
  • Difficulty level: easy
  • Calorific value per serving: approx. 490 calories (4 people)
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Delicious Pumpkin Seed Soup Housewife Style

A delicious and warming soup for the cold season. When the days get stormier and colder, the desire for tasty meals increases. This pumpkin seed soup is a real treat and also ideal for vegetarians.

Pumpkins are fall vegetables. They can be used in your own garden or from the nearest farmer. Pumpkins from the region also adorn the vegetable shelves in the supermarkets in autumn. The finely aromatic pulp is full of important ingredients. The recipe can be varied at will. Pumpkin seed oil is very flavorful and should therefore be used sparingly.

Ingredients for the pumpkin seed soup for 4 people

  • 1 pumpkin (Hokkaido)
  • 1 large carrot
  • 50 g feta cheese (small cubes)
  • 50 g roasted pine nuts
  • 75 g roasted pumpkin seeds
  • 1 glass of orange juice
  • 400 ml coconut milk
  • 1 tsp grated ginger
  • 4 pieces of star anise
  • pumpkin seed oil
  • salt and pepper

Preparation of the pumpkin seed soup

  1. Peel the pumpkin, remove the seeds and cut the flesh into small cubes.
  2. Peel and finely grate the carrot.
  3. Put the pieces of anise in about 400 ml of salted water and then cover the pumpkin cubes with the grated carrots and simmer for about 35 minutes.
  4. Then remove the anise pieces and mix in the orange juice and coconut milk.
  5. Finely puree the coarse pieces with a blender to create a creamy soup.
  6. Then fold in the feta cheese cubes and the ginger and season with salt and pepper.
  7. Finally, serve the soup on a deep plate.
  8. Sprinkle the roasted pine and pumpkin seeds on top and decorate with a dash of pumpkin seed oil.

Useful additional knowledge about pumpkin seed soup

The squash can last for months if stored in a cool, dry place. A ripe pumpkin sounds hollow when knocked. The autumn vegetables are a bomb of valuable ingredients. It contains large amounts of beta carotene and potassium. Beta carotene has an antioxidant effect. It protects the cells and supports regeneration. In addition, the vegetables are particularly low in fat. It contains about 25 kilocalories per 100 g. Since it provides the body with fiber, the pumpkin pulp aids in digestion. The skin of the Hokkaido pumpkin is particularly tender after preparation and, in contrast to the skin of other pumpkin varieties, can also be eaten.

A good hand blender is important to make the soup nice and creamy. It should be powerful and suitable for use in a hot pot. A blender with a stainless steel blender foot is the best choice here. The material does not discolor. A plastic housing can show discoloration after a while. In addition, stainless steel is more robust than plastic.

But the cream soup can also be finely pureed with other devices. A blender is only suitable for pureeing hot soup if the vessel is made of plastic. Glass would shatter due to the high temperature. Alternatively, you can mash the soup with a potato masher.

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Pea Soup with Sausages or Pork Neck

Especially in the cold season, people like hearty soups and stews. The classic pea soup fits perfectly here. A simple recipe that can also taste really good with small, sophisticated modifications. Whether as a starter or a complete meal, a classic pea soup takes some time but is not very time-consuming and still very tasty.

Ingredients for 4-6 people

  • 400 g dried unpeeled green peas
  • 1 spring onion or regular onion
  • 1 – 2 bunches of soup greens (carrot, celery, leek)
  • 600 g potatoes (preferably floury)
  • 6 Viennese sausages or 600 g Kasslernecken

  • ½ bunch parsley
  • ½ tsp dried marjoram
  • 1-2 tbsp clear broth
  • 1 bay leaf
  • 1 tbsp oil
  • 1 – 2 fine unboiled sausages (approx. 200 g)
  • 2 slices of toast bread
  • 1-2 tbsp butter
  • salt, pepper, and sugar

Side dishes

Hearty farmhouse bread or rye rolls

Preparation or preparation

  1. Wash the peas and soak them in 1 liter of cold water overnight.
  2. Clean the spring onion and cut it into small, fine rings (cut the onion into small pieces). Clean, wash and chop the soup greens. Peel the potatoes, wash and cut them into small cubes. Wash meat and parsley.
  3. Boil the peas together with the soaking water, 1 l water, broth, bay leaves, spring onions or onions, half each of the vegetables, potatoes, and parsley, and add the marjoram completely.
  4. Now add the Kasseler and let it simmer covered for about 2 – 2 ½ hours. Take the Kasseler out of the soup after about 1 ½ hour and let the other ingredients continue to simmer.
  5. If you want to use wieners as a meat garnish, simply add the sausages to the 15 simmer.
  6. After another 30 minutes, add the potatoes that were previously laid out separately and the remaining vegetables to the soup and let them cook.
  7. Heat the oil. Press the meat mixture from the bratwurst into small dumplings in the hot oil. Fry well on all sides for about 5 minutes, then remove. Dice the toast. Heat the butter in the frying fat and toast the toast in it until golden brown. Take out and set aside.
  8. Finely chop the remaining parsley. Season the soup with 1 pinch of sugar, salt, and pepper. Remove the Kassler from the bone and dice. Add the meatballs to the soup and serve.
  9. Scatter the bread cubes and parsley on top.

Useful additional knowledge

If you want to go faster, you can also use frozen peas, which saves you from having to soak them. If you don’t like Kassler or bratwurst, you can also vary it with wieners or meat sausage or, of course, you can enjoy the soup without any meat at all. And if you don’t like it so chunky, puree the soup and then add meat or sausages. For a quick version, you can also replace the soup vegetables with frozen soup vegetables. A dab of sour cream or crème fraîche gives the dish a finer note. As with almost all hearty soups, the same applies to the classic pea soup: it usually tastes better warmed up!

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Avocado Potato Soup

A hearty potato soup with avocado, garlic sausage, and fresh peppers. Inexpensive and quick to prepare, healthy and very tasty. The ideal meal for a cold winter day. As the days get shorter and temperatures drop, the need for hearty meals increases.

The simple yet sophisticated soup with potatoes and avocado warms the heart and stomach. The hearty sausage gives this product from the new soup kitchen a spicy touch. Vegetarians can also garnish the avocado and potato soup with croutons that have been sautéed in olive oil and garlic.

Ingredients for 4 persons

  • 2 onions
  • 2 cloves of garlic
  • 500 g potatoes (mainly waxy)
  • 3 tbsp oil
  • 1 tsp medium-hot mustard
  • ground cumin
  • 3/4 l vegetable or beef stock (instant)
  • 1 red pepper
  • 200 g garlic sausage or Debreziner
  • 1 ripe avocado (approx. 200g)
  • 1-2 tbsp lemon juice
  • salt and pepper

Preparation of avocado and potato soup

  1. Peel and finely chop the garlic and onions. Peel the potatoes and cut them into small pieces.
  2. Heat 2 tbsp oil in a large saucepan and sauté the onions and garlic until translucent.
  3. Add the mustard, cumin, and potatoes and stir-fry. The broth
  4. pours and boils. Cover and simmer for about 20 minutes.
  5. In the meantime, quarter, wash, and trim the peppers. Cut into cubes of about 1/2 cm
    and fry in the remaining oil in a small pan for about 4 minutes. Cut the sausage into thin slices, add to the peppers and fry briefly. Remove the pan from the stove.
  6. Halve the avocado, and remove the stone and skin. Cut part of the avocado into small cubes, immediately pour lemon juice over the rest, and puree.
  7. Push half of the potato soup through a sieve and stir in the remaining half as well as the diced avocado and the puree.
  8. Finally, season with salt and pepper and sprinkle the sausage and paprika cubes over it.

Useful additional knowledge

There is more to potatoes than is commonly believed. The great tuber contains high-quality protein and about as much vitamin C as an apple. The numerous minerals such as potassium, calcium, and magnesium are located directly under the peel and are largely lost when peeling. Therefore, feel free to use unpeeled potatoes – well-scrubbed, of course, and if possible from controlled cultivation.

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Cauliflower Soup

A cauliflower soup is an ideal meal in the cold season. It is wonderfully digestible, warms from the inside, and has only a few calories. But cauliflower soup is also highly recommended for people who want to detox.

Cauliflower is rich in minerals, fiber, and vitamin C. This soup is a true immune booster, so to speak, as it strengthens the immune system.

Ingredients for 4 cauliflower soup

  • 1-liter vegetable broth
  • 1 medium cauliflower
  • 2 onions
  • half a cup of cream
  • 2 tablespoons organic coconut oil
  • half a bunch of parsley
  • Himalayan salt
  • pepper or chili powder
  • nutmeg

Preparation of the vegetable broth

Cut the vegetables (carrots, leeks, parsley, celeriac, onions, garlic) into small pieces and then sauté everything briefly in hot olive oil. Deglaze with 1 liter of water and bring to a boil.

Then skim off the foam and add pepper, bay leaves, and cloves. Let the soup simmer for about an hour and then separate the liquid from the vegetables and spices. Salt the soup to taste. The vegetable broth for the cauliflower soup is ready.

Preparation of cauliflower soup

First, wash the cauliflower, divide it into florets, and finely chop the onion and parsley.

Heat the coconut oil and fry the onion in it. Sauté the cauliflower florets on it. Then add the vegetable stock and cook the cauliflower until soft.
Then everything is finely pureed. You can use either a hand blender or a blender for this.

The cream is stirred in and refined with salt, pepper, or chili and a pinch of nutmeg. If you like, you can add a dash of pumpkin seed oil to the finished soup or fry small cubes of white bread.

  • Preparation time: 35 minutes
  • Difficulty level: easy
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The 5 Best Soup Recipes for the Winter

A hot soup is good in winter. Here you will find five delicious soup recipes to cook at home. Not only Suppenkasper, but the whole family will enjoy the five best soup recipes for the cold winter. The simple preparation of the classics invites you to cook them again.

The best cold winter soup recipes are tasty and filling. In addition, soups provide your body with important nutrients. In addition, a hot soup warms us from the inside and is a “soul comforter” in grief. Chicken soup helps with colds.

1) Potato soup with sausage

Who doesn’t love them, the classic among winter soups? Firstly, this hearty dish was already served on my great-grandmother’s day, secondly, this hearty soup is easy to prepare, and thirdly, the fresh vegetables provide minerals and vitamins. In winter potatoes and sausages taste good, both for children and adults.

Ingredients for the potato soup with bockwurst

If you are vegetarian or vegan, you can replace the bacon with vegan bacon and the sausages with vegan sausages in the recipe. It’s especially nice if you have your own herbs on the windowsill and can use them to season your soup.

  • 1 kg potatoes – ideally floury
  • 4 carrots
  • 1 celery
  • 2 onions
  • 1 leek
  • 20 g bacon
  • salt and pepper
  • 1-liter vegetable or meat broth
  • marjoram, parsley
  • 1 tablespoon sour cream
  • 4 sausages

Preparation of the soup

As is often the case with stews, the soup tastes even better the next day. You can also find tips for fresh kitchen herbs at home here. With them, you season your soup particularly tasty.

  1. Dice the onions.
  2. Fry the bacon in the pot, then remove.
  3. Sauté the onions in the remaining fat.
  4. Peel, wash, and dice the potatoes before adding them to the pot with the onions.
  5. Season with salt and pepper.
  6. Then pour in the hot broth.
  7. Wash and clean the vegetables.
  8. Chop into small pieces and add to the pot. Cook for 20 minutes.
  9. Meanwhile, cut the sausages into slices and add them to the soup.
  10. Wash the herbs thoroughly, pat dry, and chop very finely.
  11. Now stir in the cream.
  12. Arrange on plates or in soup bowls, garnish with the chopped herbs and serve.

2) Chicken soup for a cold

Chicken soup helps with a cold. You should eat them hot because flu viruses and other pathogens are sensitive to heat. The soup moistens your mucous membranes and warms you from the inside. Definitely one of the best cold winter soups! That’s how it works:

Chicken soup ingredients

You can also buy a soup chicken frozen. But then it’s important to thaw it overnight in the fridge before you cook it.

  • 1 soup chicken
  • 2 cups of rice
  • 3 liters of vegetable broth
  • 1 onion
  • Fresh greens
  • Salt pepper
  • Parsely

Preparation of the chicken soup

This soup will keep in the fridge for a few days. During the wet and cold seasons, it is also good to freeze the broth in portions in deep-frozen food storage containers.

  1. Add the soup chicken without giblets to the cold vegetable broth and bring to a boil.
  2. Add salt and pepper and simmer on low heat for 1 ½ hour.
  3. Clean the soup greens, cut the onion into small cubes.
  4. Take the chicken out of the pot.
  5. Cook the vegetables and onion in the chicken broth for about 20 minutes.
  6. In the meantime, put the rice in another pot – also let it simmer for 20 minutes.
  7. Cut the chicken into bite-sized pieces. Put the bones and skin into the soup.
  8. Add the rice. Boil everything again briefly.
  9. Sprinkle with the chopped parsley and apply immediately.

You should eat this soup as hot as possible. It warms the body and helps against colds and feverish infections.

3) Hot Tomato Soup (vegan)

Tomatoes are a very healthy vegetable. By the way, they protect against heart and circulatory diseases and also strengthen the immune system. A hot tomato soup tastes good and is also eaten by children. And is therefore also one of the best soups for the cold winter! That’s how it works:

Ingredients for the tomato soup

Due to its high proportion of tomatoes, this soup contains a lot of vitamin C, vitamin A and also calcium, magnesium, and iron. The healthy and tasty onions also enrich the soup with nutrients.

  • 2 onions
  • 1 small clove of garlic
  • 75 g oil
  • 1 kg of tomatoes
  • Salt pepper-
  • Some savory and marjoram, parsley
  • 1½ liters of water

Preparation of the tomato soup

This soup is quick and easy to prepare. In 15-20 minutes, this cold winter soup is ready, which also contains garlic as a healthy remedy.

  1. First, sauté the chopped onions and crushed garlic in the oil.
  2. Add the chopped tomatoes, salt, pepper, and herbs.
  3. Fill up the hot water and let it boil. Pass through a sieve after about 15 minutes.
  4. Pour into soup bowls and serve garnished with the chopped parsley.

4) Pumpkin soup with ginger (vegetarian)

This soup is warming. Important: Properly prepared pumpkins provide valuable ingredients. Potassium, beta carotene, vitamin C and silicic acid are the most important vital substances. Ginger not only stimulates the appetite but also aids digestion. It generates heat in the body and relieves pain. If you’re freezing, the delicious pumpkin soup with ginger is really good. It is also suitable as a starter soup for a hearty meat dish because it tastes delicious. That’s how it works:

Ingredients of pumpkin soup with ginger

This soup tastes great with Hokkaido squash, but can also be made with nutmeg or butternut squash. The ginger as a healthy home remedy turns this soup into a winter soup that strengthens your immune system.

  • small pumpkin – preferably a Hokkaido pumpkin
  • a thumb-sized piece of ginger
  • clove of garlic
  • 1 onion
  • salt, pepper, curry powder
  • 1 can of coconut milk
  • Some oil
  • 1 tablespoon sour cream
  • 550 ml vegetable broth

Preparation of the soup

For this soup, you need a hand blender or a blender.

  1. Wash the pumpkin, then deseed and cut into cubes.
  2. Dice the onion very small, crush the garlic and grate the ginger.
  3. Heat up some oil. Sauté the onions, as well as the garlic and ginger.
  4. Sauté the pumpkin cubes briefly as well.
  5. Pour in the hot broth and simmer on a low flame for 20 minutes.
  6. Remove from the stove, and stir in the coconut milk.
  7. Finely puree everything with a hand blender before seasoning with curry powder, salt, and pepper.
  8. Serve the soup on a plate and garnish it with sour cream.
  9. Finally, you can roast and dry the pumpkin seeds in a pan and add them to the soup.

5) Rosehip soup (vegetarian)

Rose hips contain a lot of vitamin C. Rose hips were used both in the Middle Ages and among the Celts to treat diseases. For colds, stomach and intestinal problems, inflammation, and rheumatic pain. Rose hips also contain vitamins, minerals, and trace elements.
A hot rosehip soup is therefore both healthy and strengthens your immune system. That’s how it works:

Rosehip Soup Ingredients

Rosehip soup contains vitamin A, vitamin C, potassium, calcium, magnesium, and iron.

  • 125 g fresh or 50 g dried rose hips
  • 1 liter of water
  • 2 tablespoons of cornstarch
  • 75 grams of sugar
  • pinch of salt
  • lemon juice
  • some sweet cream

Preparation of the rosehip soup

The fruits of various wild rose species are called rose hips. The nutrient content is highest fresh from the bush, for example, 430 milligrams of vitamin C per 100 grams. In contrast, 100 grams of lemon contain just 50 milligrams of vitamin C.

  1. Wash the fresh hips or soak the dried ones in cold water overnight.
  2. The soaking water is then used to cook the fruit. Cooking time: about 20 minutes.
  3. After boiling, run the brew through a fine sieve.
  4. Continue to boil briefly.
  5. Thicken the soup with the cold-mixed cornstarch.
  6. Add the sugar and let it simmer again.
  7. Also, season with salt and lemon juice.
  8. Pour into a soup bowl, garnish with a dollop of sweet cream and serve.
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