← All recipes

🍲 Creamy Cod and Pumpkin Soup

307 kcal · 30 min · 4 servings

Ingredients

• 600 g Hokkaido pumpkin (1 Hokkaido pumpkin)
• 700 g waxy potatoes
• 200 g leek (1 stalk)
• 1 bulb fennel
• 1 clove garlic
• 2 tbsp olive oil
• 1 tsp mustard seeds
• 500 ml classic vegetable broth
• 500 g cod fillet
• salt
• 1 organic lemon
• pepper
• 1 pinch ground cloves

Instructions

1. 1. Wash the pumpkin thoroughly under running water.
2. 2. Cut the pumpkin in half.
3. 3. Remove the seeds and the fibrous inner part with a spoon.
4. 4. Cut the pumpkin flesh into cubes of approx. 2 cm.
5. 5. Wash the potatoes under running water.
6. 6. Peel the potatoes completely.
7. 7. Cut the potatoes into cubes of approx. 2 cm as well.
8. 8. Cut the leek in half lengthwise.
9. 9. Wash the leek thoroughly to remove any sand.
10. 10. Remove the green tops and the tough outer layer if necessary.
11. 11. Cut the leek crosswise into rings of approx. 1 cm width.
12. 12. Wash the fennel thoroughly under running water.
13. 13. Separate the green fennel leaves from the bulb.
14. 14. Set the fennel leaves aside to use as garnish later.
15. 15. Cut the fennel bulb in half.
16. 16. Cut the halves in half again so you have quarters.
17. 17. Cut the fennel quarters into thin strips.
18. 18. Peel the garlic cloves of their skin.
19. 19. Slice the garlic into thin slices.
20. 20. Pour some oil into a large pot.
21. 21. Heat the oil over medium heat.
22. 22. Add the pumpkin cubes to the pot.
23. 23. Add the potato cubes to the pot.
24. 24. Add the garlic slices to the pot.
25. 25. Add a few mustard seeds to the pot.
26. 26. Sauté the vegetables briefly until fragrant.
27. 27. Pour the vegetable broth into the pot.
28. 28. Bring the soup to a boil.
29. 29. Reduce the heat to medium.
30. 30. Place the lid on the pot.
31. 31. Let the soup simmer for 8 to 10 minutes.
32. 32. Rinse the cod fillet under cold water.
33. 33. Pat the fish dry with kitchen paper.
34. 34. Check the fish for bones and remove them if necessary.
35. 35. Cut the cod fillet into strips of approx. 2 cm width.
36. 36. Add the cut fennel strips to the soup.
37. 37. Add the leek rings to the soup.
38. 38. Bring the soup back to a boil.
39. 39. Season the fish with a little salt.
40. 40. Add the fish strips to the soup.
41. 41. Place the lid on the pot.
42. 42. Reduce the heat to low.
43. 43. Let the soup cook for another 4 minutes.
44. 44. Wash the lemon under hot water.
45. 45. Dry the lemon.
46. 46. Grate the fine zest of half the lemon.
47. 47. Cut the lemon in half.
48. 48. Squeeze the juice from one lemon half.
49. 49. Use the other lemon half for something else.
50. 50. Pick the fennel leaves into small sprigs.
51. 51. Season the soup with salt.
52. 52. Season the soup with pepper.
53. 53. Add one whole clove to the soup.
54. 54. Add some lemon juice to the soup.
55. 55. Sprinkle the lemon zest over the finished soup.
56. 56. Sprinkle the fennel leaves over the finished soup.
57. 57. Serve the soup hot.

Nutrition per serving

• kcal: 307
• Protein: 31 g · Fett/Fat: 6 g · Carbs: 28 g