← All recipes

🍽️ Creamy Pumpkin Soup with Apples, Carrots, and Potatoes

320 kcal · 55 min · 4 servings

Ingredients

• 1 kg Hokkaido pumpkins (maybe more)
• 2 medium onions
• 4 large carrots
• 2 medium apples
• some oil
• 4 medium potatoes
• 1.5 liters vegetable broth (or other broth)
• 1 cup cream (sour cream or Schmand)
• Salt and pepper, black (from the mill)
• some nutmeg
• some parsley, chopped
• to taste meatballs (croutons or sliced Vienna sausages)

Instructions

1. 1. Cut the pumpkin in half.
2. 2. Remove the soft inside and the seeds.
3. 3. Cut the pumpkin flesh into cubes.
4. 4. Peel the onions.
5. 5. Cut the onions into eighths.
6. 6. Peel the carrots.
7. 7. Cut the carrots into pieces.
8. 8. Core the apples.
9. 9. Cut the apples into wedges.
10. 10. Peel the potatoes.
11. 11. Cut the potatoes into cubes.
12. 12. Heat some oil in a large pot.
13. 13. Add the pumpkin, onion, apple, and carrot pieces to the pot.
14. 14. Sauté the ingredients over medium heat.
15. 15. Stir regularly.
16. 16. Continue cooking until the pumpkin is soft but still firm to the bite.
17. 17. Add the potato pieces.
18. 18. Fill the pot with hot vegetable broth.
19. 19. Cook everything over low heat until it is soft.
20. 20. This takes about 20 minutes.
21. 21. Add the cream or sour cream.
22. 22. Puree the soup with an immersion blender.
23. 23. Season with salt, pepper, nutmeg, and parsley.
24. 24. Add a few small meatballs or 1 to 2 sliced Vienna sausages to the soup per serving as desired.
25. 25. Serve croûtons on the side if desired.
26. 26. The calorie information refers to the soup without meatballs, Vienna sausages, and croûtons.

Nutrition per serving

• kcal: 320
• Protein: 6 g · Fett/Fat: 10 g · Carbs: 50 g