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🍽️ Velvety Pumpkin Nutmeg Soup

312 kcal · 30 min · 4 servings

Ingredients

• 1 starchy potato
• 400 g Muscadine pumpkin
• 1 onion
• 1 clove of garlic
• 2 tbsp butter
• 0.5 tsp curry powder
• 600 vegetable broth
• 2 tbsp pumpkin seeds
• 150 ml whipping cream
• salt
• pepper
• nutmeg
• 2 tbsp crème fraîche
• 1 tbsp grapeseed oil

Instructions

1. 1. Peel the potato and cut it into small cubes.
2. 2. Peel the pumpkin, remove the seeds, and cut the flesh into cubes as well.
3. 3. Peel the onion and garlic and chop them finely.
4. 4. Sauté the vegetables in hot butter until translucent.
5. 5. Add the pumpkin cubes and curry and fry briefly.
6. 6. Pour in the broth.
7. 7. Add the potato cubes to the pot.
8. 8. Simmer the soup for 25 to 30 minutes, stirring occasionally.
9. 9. Toast the pumpkin seeds in a pan without adding any extra fat.
10. 10. Blend the soup until smooth.
11. 11. Stir in the cream.
12. 12. If the soup is too thick, add a little more broth.
13. 13. Or simmer it a bit longer to reduce it.
14. 14. Finally, season the soup with salt, pepper, and freshly grated nutmeg.
15. 15. Ladle the soup into bowls.
16. 16. Top each serving with a dollop of crème fraîche.
17. 17. Sprinkle with the toasted pumpkin seeds.
18. 18. Drizzle with oil.
19. 19. Serve the soup now.

Nutrition per serving

• kcal: 312
• Protein: 6 g · Fett/Fat: 27 g · Carbs: 12 g