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🍽️ Creamy Pumpkin and Pepper Soup

340 kcal · 30 min

Ingredients

• 200 g Carrots
• 500 g Pumpkin flesh (e.g. Hokkaido, Muscat)
• 1 Onion
• 2 cm fresh Ginger
• 2 tbsp Butter
• 900 ml Vegetable broth
• 150 ml Whipping cream
• Salt
• Pepper (from the mill)
• 1 tbsp Curry powder
• 2 tbsp Crème fraîche
• 2 tbsp Pumpkin seed oil
• 2 tbsp Roasted pumpkin seeds
• mild sweet Paprika powder (for garnish)

Instructions

1. 1. Peel the carrots, pumpkin, ginger, and onions. Remove the seeds from the pumpkin and the skin from the ginger. Cut all the vegetables into small cubes.
2. 2. Melt the butter in a large pot. Add the onion cubes and sauté them until they are soft and translucent.
3. 3. Add the remaining chopped vegetables and the ginger to the pot. Sauté everything briefly to release the flavors.
4. 4. Deglaze the vegetables with the vegetable broth. Let the soup simmer on medium heat for about 20 minutes until the vegetables are tender.
5. 5. Blend the soup with an immersion blender until it is completely smooth.
6. 6. Stir the cream into the soup. Let the mixture come to a brief boil again.
7. 7. Season the soup to taste with salt, pepper, and curry.
8. 8. Pour the soup into shallow soup bowls.
9. 9. Garnish each bowl with a dollop of crème fraîche, a drizzle of pumpkin seed oil, roasted pumpkin seeds, and a dash of paprika powder.

Nutrition per serving

• kcal: 340
• Protein: 6 g · Fett/Fat: 30 g · Carbs: 12 g