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🍽️ Creamy Pumpkin and Potato Soup with Vanilla

220 kcal · 70 min · 4 servings

Ingredients

• 1 Hokkaido pumpkin(s)
• 1 Butternut pumpkin(s)
• 2.5 Liter vegetable broth
• 4 potato(es)
• 200 ml whipping cream
• 2 clove(s) garlic
• ginger root
• salt and pepper
• cayenne pepper
• curry powder
• cinnamon powder
• coriander powder
• nutmeg
• sour cream
• 1 vanilla pod(s)
• a little orange juice
• oil (for frying)
• sour cream (or crème fraîche)
• pumpkin seed oil (optional)

Instructions

1. 1. Peel the butternut squash.
2. 2. Remove the seeds from the other pumpkin varieties.
3. 3. Cut the flesh of the pumpkins into large cubes.
4. 4. Finely chop the garlic.
5. 5. Heat some oil in a pan.
6. 6. Briefly fry the pumpkin cubes and the garlic in the pan.
7. 7. Bring the vegetable broth to a boil in a pot.
8. 8. Add the fried pumpkin cubes to the boiling broth.
9. 9. Peel the potatoes.
10. 10. Dice the potatoes into small cubes.
11. 11. Cook the potato cubes in the soup.
12. 12. Open the vanilla pod and scrape out the seeds.
13. 13. Add the vanilla seeds to the pot.
14. 14. Finely chop the ginger.
15. 15. Add the ginger to the soup.
16. 16. Cook the soup for about 20 minutes.
17. 17. Puree the soup until smooth.
18. 18. Let the soup simmer for a few more minutes.
19. 19. Remove the empty vanilla pod from the soup.
20. 20. Stir the spices into the soup.
21. 21. Add the whipping cream.
22. 22. Puree the soup again until creamy.
23. 23. Let the soup steep overnight if possible.
24. 24. Season the soup with orange juice before serving.
25. 25. Adjust the taste with salt, pepper, and curry if desired.
26. 26. Bring the finished soup to a quick boil.
27. 27. Place a dollop of sour cream or crème fraîche in each soup bowl.
28. 28. Drizzle half a teaspoon of pumpkin seed oil over the soup before serving.

Nutrition per serving

• kcal: 220
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 25 g