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🍽️ Creamy Pumpkin Soup

252 kcal · 60 min · 4 servings

Ingredients

• 2 kg pumpkin flesh
• 500 g carrot(s)
• 1 kg potato(es)
• 2 onion(s)
• 2 tbsp butter
• 2 liter vegetable broth (instant)
• 0.5 cup milk
• salt and pepper
• optional pumpkin seeds

Instructions

1. 1. Cut the pumpkin into wedges.
2. 2. Remove the skin and the inside of the pumpkin.
3. 3. Dice the pumpkin flesh into small cubes.
4. 4. Peel the carrots, onions, and potatoes.
5. 5. Wash the vegetables thoroughly.
6. 6. Cut the peeled vegetables into small pieces.
7. 7. Heat some fat in a pot.
8. 8. Sauté the onion cubes in the hot fat until soft.
9. 9. Pour the broth over the onions.
10. 10. Bring the mixture to a boil.
11. 11. Add the pumpkin, carrots, and potatoes.
12. 12. Season the soup with salt and pepper.
13. 13. Let the soup simmer on low heat for about 20 to 30 minutes.
14. 14. Puree the soup with a hand blender.
15. 15. Stir the milk into the soup.
16. 16. Adjust the seasoning to taste.
17. 17. Serve the soup hot.
18. 18. Sprinkle pumpkin seeds over the finished soup if desired.
19. 19. You can also leave the pumpkin whole and carve a Halloween pumpkin from it later.
20. 20. In that case, simply scoop out the flesh with a spoon.

Nutrition per serving

• kcal: 252
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 32 g