Roast pumpkin seeds in a pan without fat for about 3 minutes while turning, remove. Peel onion and cut into cubes. Peel ginger and dice finely. Halve chilli pepper lengthwise, remove seeds. Finely dice the pod.
Heat the oil. Sauté onion, ginger and chili for about 3 minutes while stirring. Take the pot off the heat. Add pumpkin with liquid. Puree finely with a hand blender. Chill the soup for about 30 minutes. Wash coriander, shake dry, pluck leaves from the stalks and cut into strips. Stir crème légère with 2 teaspoons of water until smooth. Arrange the soup in a bowl with pumpkin seeds, coriander and crème légère.
Puree finely with a hand blender. Chill the soup for about 30 minutes. Wash coriander, shake dry, pluck leaves from the stalks and cut into strips. Stir crème légère with 2 teaspoons of water until smooth. Arrange the soup in a bowl with pumpkin seeds, coriander and crème légère. Picture 1: Garnish with chilli pepper
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