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🍽️ Creamy Pumpkin Soup

220 kcal · 50 min · 4 servings

Ingredients

• 2 Hokkaido pumpkin(s)
• 800 g carrot(s)
• 2 medium-sized potato(es)
• 0.25 root celery
• 1 piece ginger (approx. 7 cm)
• 2 small chili pepper(s)
• 1 clove garlic
• 1 medium-sized onion
• 1.2 Liter vegetable broth
• 1 can coconut milk
• 1 tsp curry powder
• salt and pepper
• nutmeg
• oil

Instructions

1. 1. Remove the seeds and inner flesh from the pumpkin.
2. 2. Remove the seeds and inner parts of the chili peppers.
3. 3. Peel the carrots.
4. 4. Peel the potatoes.
5. 5. Peel the ginger.
6. 6. Peel the onions.
7. 7. Peel the celery.
8. 8. Peel the garlic.
9. 9. Cut all prepared ingredients into small cubes.
10. 10. Place the cubes in a large pot.
11. 11. Add some oil to the pot.
12. 12. Sauté the ingredients briefly.
13. 13. Sprinkle curry powder over the mixture.
14. 14. Deglaze everything with the broth.
15. 15. Simmer the soup over low heat for about 30 minutes.
16. 16. Check if the vegetables are soft.
17. 17. Blend the soup with an immersion blender.
18. 18. Check if the soup is too thick.
19. 19. Stir in a little more vegetable broth if necessary.
20. 20. Season the soup to taste.
21. 21. Stir in the coconut milk.
22. 22. Heat the soup again.
23. 23. Blend the soup briefly.
24. 24. Serve the soup.
25. 25. Slice white bread.
26. 26. Brush the bread with garlic.
27. 27. Toast the bread.
28. 28. Prepare a sesame skewer.
29. 29. Serve the soup with the toasted bread and the sesame skewer.
30. 30. Roast pumpkin seeds or pine nuts.
31. 31. Garnish the soup with the roasted seeds.

Nutrition per serving

• kcal: 220
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 30 g