Yellow Bell Pepper Soup with Roasted Green Pumpkin Seeds

Rinse the peppers, cut them in half, remove the seeds, blanch (scald) with hot water, remove the skin and cut off. Peel the potatoes and cut them as well.

Peel and finely dice the onion. Heat a little vegetable soup and sauté the onion cubes, the peppers and the potatoes in it. Add the rest of the vegetable soup and season with coriander, curry powder, turmeric, iodized salt and ground pepper. 3.

Boil the soup for about 15 minutes, add whipped cream, remove from heat and blend with a hand blender. If you like, mix in a tablespoon of light sauce base, let it bubble up repeatedly and season it.

In the meantime, roast the pumpkin seeds in a coated frying pan without adding fat and set aside. Rinse the chives under cold running water, shake them dry and cut them into rolls.

Arrange the soup, sprinkle with the roasted pumpkin seeds and the chive rolls and bring to the table. With a few slices of white bread quite a dish for small appetites.

Nutritional values per unit:

Our tip: It is best to use fresh herbs for a particularly good flavor!

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