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🥣 Creamy Celery Potato Soup with Roasted Pumpkin Seeds

380 kcal · 35 min · 4 servings

Ingredients

• 500 g Celery stalks
• 400 g Potatoes
• 2 Stück Onions
• 1 Liter Vegetable broth
• 150 ml Cream (30% fat)
• 50 g Pumpkin seeds
• 30 g Butter
• 5 g Salt
• 2 g Pepper

Instructions

1. 1. Peel the potatoes and cut them into cubes. Wash the celery stalks and cut them into approx. 2 cm pieces. Peel the onions and chop them finely.
2. 2. Heat the butter in a large pot and sauté the onions until translucent. Add the celery and potatoes and sauté everything for 3 minutes.
3. 3. Deglaze the mixture with the vegetable broth. Cover the pot and simmer the soup over medium heat for 20 minutes until the vegetables are soft.
4. 4. Puree the soup with an immersion blender until smooth. Stir in the cream and season with salt and pepper.
5. 5. Toast the pumpkin seeds in a dry pan for 2 minutes until fragrant. Sprinkle them over the finished soup and serve hot.

Nutrition per serving

• kcal: 380
• Protein: 10 g · Fett/Fat: 22 g · Carbs: 35 g