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🍽️ Soothing Pumpkin Celery Soup with Beans

177 kcal · 30 min · 4 servings

Ingredients

• 500 g pumpkin flesh (e.g. Hokkaido)
• 250 g mostly waxy potatoes
• 4 stalks celery
• 1 large onion
• 15 g ginger
• 2 tbsp rapeseed oil
• 1.2 l vegetable broth
• 1 can broad beans (approx. 265 g drained weight)
• 1 handful mint
• salt
• pepper (from the mill)
• 1 tbsp lemon juice

Instructions

1. 1. Cut the pumpkin flesh into bite-sized cubes.
2. 2. Peel the potatoes and cut them into cubes as well.
3. 3. Wash the celery thoroughly.
4. 4. Remove any tough strings from the celery.
5. 5. Cut the celery into thin strips.
6. 6. Peel the onion.
7. 7. Cut the onion into strips.
8. 8. Peel the ginger.
9. 9. Grate the ginger finely.
10. 10. Heat the oil in a large pot.
11. 11. Sauté the ginger and onion in the hot oil until they become translucent.
12. 12. Add the potato cubes.
13. 13. Sauté the potatoes briefly.
14. 14. Deglaze the mixture with the broth.
15. 15. Let the soup simmer for about 10 minutes.
16. 16. Add the pumpkin and celery to the soup.
17. 17. Let everything simmer for another 10 minutes.
18. 18. Drain the beans.
19. 19. Rinse the beans with cold water.
20. 20. Let the beans drain well.
21. 21. Stir the beans into the finished soup.
22. 22. Rinse the mint under cold water.
23. 23. Shake the mint dry.
24. 24. Cut the mint into wide strips.
25. 25. Add the mint to the soup.
26. 26. Season the soup with salt.
27. 27. Season the soup with pepper.
28. 28. Add some lemon juice.
29. 29. Finally, taste the soup and adjust the seasoning for a spicy kick.
30. 30. Serve the soup hot.

Nutrition per serving

• kcal: 177
• Protein: 7 g · Fett/Fat: 6 g · Carbs: 23 g