← All recipes

🍽️ Creamy Pumpkin Soup with Crispy Parmesan Shards

330 kcal · 30 min · 4 servings

Ingredients

• 6 tbsp finely grated Parmesan
• 400 g pumpkin flesh
• 1 onion
• 30 g ginger
• 1 clove garlic
• 2 tbsp oil
• 400 ml light vegetable broth
• 100 ml orange juice
• 100 ml whipping cream
• salt
• white pepper
• 1 tbsp lemon juice
• 1 chopped parsley

Instructions

1. 1. Turn on the grill function of your oven and preheat it.
2. 2. Line a baking sheet with baking paper.
3. 3. Take one to two tablespoons of grated Parmesan each.
4. 4. Spread the cheese in small circles on the tray.
5. 5. Melt the cheese under the hot grill until it bubbles.
6. 6. Remove the tray from the oven.
7. 7. Place the melted cheese circles over a corrugated wooden stick or a cooking spoon.
8. 8. Let the cheese shapes cool down completely to harden.
9. 9. Wash the pumpkin thoroughly.
10. 10. Cut the pumpkin into bite-sized pieces.
11. 11. Peel the onion, ginger, and garlic.
12. 12. Chop the vegetables finely.
13. 13. Sauté the vegetables in some oil.
14. 14. Wait until the vegetables become soft and translucent.
15. 15. Add the pumpkin pieces.
16. 16. Pour in the vegetable broth and the juice.
17. 17. Let everything simmer for about 15 minutes.
18. 18. Wait until the vegetables are tender.
19. 19. Stir in the cream.
20. 20. Blend the soup finely smooth with a hand blender.
21. 21. Season the soup to taste with salt, white pepper, and a splash of lemon juice.
22. 22. Fill the soup into glasses or bowls.
23. 23. Sprinkle chopped parsley on top.
24. 24. Place one piece of the cooled Parmesan shards on the soup.

Nutrition per serving

• kcal: 330
• Protein: 8 g · Fett/Fat: 20 g · Carbs: 30 g