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🍲 Velvety Pumpkin Mash with Crunchy Nuts

403 kcal · 30 min · 4 servings

Ingredients

• 800 g Muskatkürbis
• 0.5 stalks Lauch
• 0.5 stalks Staudensellerie
• 2 sprigs Rosmarin
• 2 tbsp olive oil (à 20 ml)
• salt
• pepper
• 4 Wacholderbeeren
• 250 ml non-alcoholic beer
• 500 ml Gemüsebrühe
• 80 g Haselnusskerne
• 50 g Schlagsahne (min. 30% Fettgehalt)
• 180 g griechischer Joghurt (7% Fett)
• chili flakes

Instructions

1. 1. Peel the pumpkin and remove the seeds and fibrous inner parts.
2. 2. Cut the pumpkin flesh into small cubes.
3. 3. Clean and wash the leek and the celery.
4. 4. Chop the leek and celery finely as well.
5. 5. Wash the rosemary and shake it dry.
6. 6. Finely chop the rosemary needles.
7. 7. Heat the oil in a pot.
8. 8. Sauté the prepared ingredients over medium heat for 6 to 8 minutes.
9. 9. Season the mixture with salt and pepper.
10. 10. Add the juniper berries.
11. 11. Deglaze the mixture with beer.
12. 12. Let the liquid reduce by half for about 10 minutes.
13. 13. Pour in the vegetable broth.
14. 14. Simmer the soup for 25 minutes over low heat.
15. 15. Roast the hazelnuts in a pan without oil over medium heat.
16. 16. Remove the pan from the heat.
17. 17. Chop the hazelnuts coarsely.
18. 18. Blend the soup smoothly with the cream.
19. 19. Pass the soup through a fine sieve into a clean pot.
20. 20. Adjust the seasoning of the soup.
21. 21. Divide the pumpkin soup among plates.
22. 22. Drizzle the soup with yogurt.
23. 23. Sprinkle roasted hazelnuts over the top.
24. 24. Sprinkle chili flakes over the top.

Nutrition per serving

• kcal: 403
• Protein: 9 g · Fett/Fat: 33 g · Carbs: 18 g