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🍽️ Sweet and tangy pumpkin soup in the pumpkin shell

188 kcal · 30 min · 4 servings

Ingredients

• 4 small acorn squashes (about 4 kg total weight)
• 1 onion
• 20 g ginger (whole)
• 2 tbsp rapeseed oil
• 1 tbsp honey
• 1 tbsp white wine vinegar
• 600 ml vegetable broth
• 100 ml orange juice
• 6 tbsp sour cream
• salt
• cayenne pepper

Instructions

1. 1. Cut off the top of the acorn pumpkins to create a lid. Wash the pumpkins thoroughly. Use a spoon to remove all seeds and fibers from the inside. Carefully cut out the flesh, but make sure the shell remains intact. Leave a border of about 2 centimeters. You need a total of about 800 grams of flesh. Place the hollowed-out pumpkin shells in a preheated oven at 100 degrees Celsius (convection 180 degrees Celsius or gas mark 1) to keep them warm.
2. 2. Peel the onion and the ginger. Dice the onion, ginger, and the previously scooped-out pumpkin flesh into small cubes. Heat oil in a pot and sauté the cubes over medium heat for 2 to 3 minutes. Add the honey and stir everything well. Wait 1 minute and deglaze with vinegar. Stir in the broth and orange juice. Bring the mixture to a boil. Simmer the soup over low heat for 25 to 30 minutes until the pumpkin is soft. Stir occasionally during this time.
3. 3. Blend the soup until smooth using a mixer. If it is too thick, add a little more broth. If it is too thin, continue cooking it until it reaches the desired consistency. Remove the pot from the heat. Stir in 4 tablespoons of sour cream into the soup. Season the soup with salt and cayenne pepper. Fill the hot soup into the warm pumpkin shells. Garnish the soup with the remaining sour cream on top and serve.

Nutrition per serving

• kcal: 188
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 16 g