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🍽️ Creamy Pumpkin Soup with Chives

255 kcal · 30 min · 4 servings

Ingredients

• 600 g Butternut squash
• 1 Shallot
• 1.5 cm fresh ginger
• 1 Clove of garlic
• 30 g Butter
• 1 l Vegetable broth
• Salt
• Pepper (from the mill)
• 200 ml Whipping cream (at least 30% fat content)
• 1 Bunch Chives

Instructions

1. 1. Peel the pumpkin.
2. 2. Cut the pumpkin in half.
3. 3. Remove the inside of the pumpkin.
4. 4. Dice the flesh into small cubes.
5. 5. Peel the shallot.
6. 6. Peel the ginger.
7. 7. Peel the garlic.
8. 8. Finely chop the shallot, ginger, and garlic.
9. 9. Heat the butter in a pot.
10. 10. Add the chopped vegetables to the pot.
11. 11. Sauté the vegetables briefly until soft (sweat until translucent).
12. 12. Add the pumpkin.
13. 13. Sauté the pumpkin briefly.
14. 14. Pour in the vegetable broth.
15. 15. Season the soup with salt.
16. 16. Season the soup with pepper.
17. 17. Season the soup with nutmeg.
18. 18. Let the soup simmer over medium heat for 20 to 25 minutes.
19. 19. Blend the soup finely using an immersion blender (hand blender).
20. 20. Stir in the cream.
21. 21. Bring the soup back to a boil.
22. 22. Taste and adjust the seasoning again.
23. 23. Wash the chives.
24. 24. Shake off excess water from the chives.
25. 25. Cut the chives in half.
26. 26. Fill the soup into pre-warmed soup bowls.
27. 27. Serve the soup garnished with fresh chives.

Nutrition per serving

• kcal: 255
• Protein: 4 g · Fett/Fat: 22 g · Carbs: 10 g