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🍽️ Hearty Pumpkin and Potato Soup with Roasted Vegetables

181 kcal · 30 min · 4 servings

Ingredients

• 200 g pumpkin flesh (e.g. Muskat)
• 200 g floury potatoes
• 200 g swede
• 200 g parsley root
• 1 red bell pepper
• 1 onion
• 1 clove garlic
• 2 tbsp vegetable oil
• 600 ml vegetable broth
• 1 tsp dried marjoram
• salt
• pepper
• nutmeg
• 1 tbsp roughly chopped rosemary
• 50 g crème fraîche

Instructions

1. 1. Peel the pumpkin, potatoes, swedes, and parsley roots.
2. 2. Wash the bell pepper.
3. 3. Trim the onion and garlic.
4. 4. Cut everything into bite-sized cubes.
5. 5. Set aside about 150 grams of each vegetable.
6. 6. Add the remaining vegetables to a pot.
7. 7. Add one tablespoon of hot oil.
8. 8. Sauté the vegetables for 2 to 3 minutes.
9. 9. Pour in the vegetable broth.
10. 10. Stir in marjoram.
11. 11. Season with salt, pepper, and a pinch of nutmeg.
12. 12. Let the soup simmer gently for about 30 minutes until soft.
13. 13. Fry the reserved vegetables in the remaining oil until golden brown.
14. 14. Season with salt and pepper.
15. 15. Sprinkle with fresh rosemary.
16. 16. Puree the soup only roughly or mash it slightly.
17. 17. Let the soup reduce a bit more if you prefer a thicker soup.
18. 18. Add more broth if needed.
19. 19. Stir in the crème fraîche.
20. 20. Adjust the seasoning to taste.
21. 21. Serve garnished with the crispy fried vegetables.

Nutrition per serving

• kcal: 181
• Protein: 5 g · Fett/Fat: 9 g · Carbs: 20 g