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🍽️ Cremy Pumpkin Soup

227 kcal · 30 min · 4 servings

Ingredients

• 200 g Carrots
• 1 Vegetable onion
• 1 Clove of garlic
• 5 g Fresh ginger
• 400 g Hokkaido pumpkin
• 2 tbsp Olive oil
• 1 l Vegetable broth
• 100 g Whipping cream (min. 30% fat content)
• Salt
• Pepper
• 2 tsp Curry powder
• 2 tbsp Pumpkin seed oil

Instructions

1. 1. Peel the carrots, onion, garlic, and ginger.
2. 2. Dice the vegetables and ginger into small cubes.
3. 3. Wash the pumpkin thoroughly.
4. 4. Remove the seeds and fibers from the pumpkin.
5. 5. Cut the hollowed-out pumpkin into small pieces.
6. 6. Heat the oil in a large pot.
7. 7. Sauté the onion, garlic, and ginger.
8. 8. Wait until the vegetables are translucent and soft.
9. 9. Add the carrots and pumpkin to the pot.
10. 10. Sauté the vegetables briefly.
11. 11. Deglaze the vegetables with the vegetable broth.
12. 12. Cook the soup over medium heat.
13. 13. Let the soup simmer for about 30 minutes.
14. 14. Check if the vegetables are tender.
15. 15. Blend the soup finely with a hand blender.
16. 16. Stir the cream into the soup.
17. 17. Bring the soup to a brief boil.
18. 18. Season the soup with salt and pepper.
19. 19. Add some curry powder.
20. 20. Fill the soup into pre-warmed bowls.
21. 21. Drizzle some pumpkin seed oil over the soup.

Nutrition per serving

• kcal: 227
• Protein: 3 g · Fett/Fat: 18 g · Carbs: 12 g