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🍽️ Creamy Pumpkin Soup with Apple

213 kcal · 30 min · 4 servings

Ingredients

• 1 l vegetable broth
• salt
• pepper (from the mill)
• 400 g pumpkin flesh (e.g. Muskat)
• 2 tart apples (e.g. Granny Smith)
• 1 carrot
• 150 g celeriac
• 2 tsp freshly grated ginger
• 150 g crème fraîche
• nutmeg
• ground coriander
• chive rolls (for garnish)

Instructions

1. 1. Season the vegetable broth with salt and pepper.
2. 2. Bring the broth to a boil.
3. 3. Dice the pumpkin into small cubes.
4. 4. Peel the apples.
5. 5. Remove the cores from the apples.
6. 6. Quarter the apples.
7. 7. Dice the apple quarters as well.
8. 8. Peel the carrot.
9. 9. Peel the celery.
10. 10. Dice the carrot.
11. 11. Dice the celery.
12. 12. Add all chopped ingredients together with the ginger to the boiling broth.
13. 13. Let the mixture simmer gently for about 20 minutes.
14. 14. Check if the pumpkin and apples are soft.
15. 15. Puree the soup until smooth.
16. 16. Optionally pass the soup through a sieve.
17. 17. Reduce the soup further if needed.
18. 18. Add more broth if the soup is too thick.
19. 19. Reserve 4 teaspoons of crème fraîche.
20. 20. Stir the remaining crème fraîche into the soup.
21. 21. Season the soup with salt.
22. 22. Season the soup with nutmeg.
23. 23. Season the soup with coriander.
24. 24. Season the soup with pepper.
25. 25. Ladle the soup onto plates or bowls.
26. 26. Garnish the soup with the reserved crème fraîche.
27. 27. Garnish the soup with fresh chives.

Nutrition per serving

• kcal: 213
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 25 g