🍽️ Creamy Hokkaido Pumpkin Soup with Roasted Seeds

Name: Creamy Hokkaido Pumpkin Soup with Roasted Seeds
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g floury potatoes; 500 g pumpkin flesh (Hokkaido; peeled and seeded); 1 onion; 1 clove of garlic; 2 tbsp butter; 1 l vegetable broth; salt; pepper (from the mill); ground coriander; 6 tbsp pumpkin seeds; 2 tbsp butter; 4 tbsp stiffly whipped cream; parsley (for garnishing); thyme (for garnishing)

348 kcal · 30 min · 4 servings

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Ingredients

200 g floury potatoes
500 g pumpkin flesh (Hokkaido; peeled and seeded)
1 onion
1 clove of garlic
2 tbsp butter
1 l vegetable broth
salt
pepper (from the mill)
ground coriander
6 tbsp pumpkin seeds
2 tbsp butter
4 tbsp stiffly whipped cream
parsley (for garnishing)
thyme (for garnishing)

Instructions

1. Peel the potato and cut it into small cubes.
2. Cut the flesh of the Hokkaido pumpkin into small cubes as well.
3. Peel the onion and garlic and chop both finely.
4. Heat butter in a pot and sauté the onions and garlic until translucent.
5. Add the pumpkin and potato cubes to the pot and sauté them briefly.
6. Deglaze the ingredients with the broth.
7. Let the soup simmer on low heat for 25 to 30 minutes.
8. Then puree the soup finely with a hand blender.
9. Season the soup to taste with salt, pepper, and coriander.
10. Melt butter in a hot pan.
11. Roast the pumpkin seeds in the butter.
12. Divide the soup among the plates.
13. Stir the cream into the soup.
14. Garnish the soup with the roasted pumpkin seeds, fresh parsley, and thyme.
15. Serve the soup immediately.

Nutrition per serving

kcal: 348
Protein: 12 g · Fett/Fat: 26 g · Carbs: 16 g