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🎃 Pumpkin Cream in Broth

420 kcal · 45 min · 4 servings

Ingredients

• 600 g Pumpkin (e.g., Hokkaido), peeled and diced
• 2 Stück Onions, finely diced
• 800 ml Beef broth (concentrated)
• 150 ml Heavy cream (30% fat)
• 30 g Butter
• 1 EL Ginger, grated
• 1 TL Salt
• 1 Prise Pepper

Instructions

1. 1. Heat the butter in a large pot. Add the diced onions and grated ginger and sauté them for 5 minutes until soft.
2. 2. Add the diced pumpkin and fry it for 2 minutes until it smells fragrant.
3. 3. Pour in the beef broth and let the mixture simmer for 20 minutes until the pumpkin is very soft.
4. 4. Puree the soup finely with a hand blender. Stir in the cream and season with salt and pepper.

Nutrition per serving

• kcal: 420
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 45 g