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🍽️ Creamy Pumpkin Soup with Vegetables

272 kcal · 30 min · 4 servings

Ingredients

• 1 kg Hokkaido pumpkin
• 200 g floury potatoes
• 3 carrots
• 1 onion
• 20 g ginger (whole piece)
• 1 garlic clove
• 2 tbsp olive oil
• 700 ml vegetable broth
• 100 ml whipping cream
• salt
• pepper
• nutmeg
• 1 small handful celery greens

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Scrape out the seeds and fibrous interior with a spoon.
4. 4. Cut the flesh along with the skin into small cubes.
5. 5. Peel the potatoes and carrots.
6. 6. Wash the peeled vegetables under running water.
7. 7. Cut the potatoes and carrots into cubes.
8. 8. Peel the onion, ginger, and garlic.
9. 9. Finely chop the onion, ginger, and garlic.
10. 10. Heat the oil in a large pot.
11. 11. Sauté the onion, ginger, and garlic over medium heat.
12. 12. Cook the vegetables for 1 to 2 minutes until they are soft and translucent.
13. 13. Add the pumpkin, potato, and carrot cubes to the pot.
14. 14. Sauté the vegetable cubes for about 2 minutes while stirring.
15. 15. Pour the broth into the pot.
16. 16. Bring the soup to a boil.
17. 17. Let the soup simmer for approx. 25 minutes while stirring occasionally.
18. 18. Check if the vegetables are tender.
19. 19. Wash the celery greens under running water.
20. 20. Shake the celery greens dry.
21. 21. Puree the soup finely with a hand blender after the cooking time is finished.
22. 22. Stir the cream into the soup.
23. 23. Add more broth depending on the desired consistency.
24. 24. Alternatively, let the soup reduce further if you prefer a thicker consistency.
25. 25. Season the soup with salt.
26. 26. Season the soup with pepper.
27. 27. Grate some nutmeg fresh over the soup.
28. 28. Serve the finished soup in small bowls.
29. 29. Garnish the soup with the celery greens as desired.

Nutrition per serving

• kcal: 272
• Protein: 5 g · Fett/Fat: 16 g · Carbs: 26 g