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🍲 Creamy Pumpkin Apple Soup with a Hint of Ginger

145 kcal · 30 min · 4 servings

Ingredients

• 500 g pumpkin flesh (Hokkaido pumpkin)
• 150 g tart apples
• 1 onion
• 1 tbsp vegetable oil
• 700 ml vegetable broth
• 10 g fresh ginger
• 2 tbsp whipping cream (min. 30% fat content)
• 1 tsp lime juice
• salt
• pumpkin seed oil (for garnish, to taste)

Instructions

1. 1. Cut the pumpkin flesh into small cubes.
2. 2. Peel the apple, halve it, and remove the core.
3. 3. Cut the cored apple into cubes.
4. 4. Peel the onion and cut it into cubes as well.
5. 5. Heat the oil in a large pot.
6. 6. Add the onion cubes to the hot oil.
7. 7. Sauté the onions until they are translucent and soft.
8. 8. Add the pumpkin and apple cubes to the pot.
9. 9. Let the vegetables sweat for a few minutes.
10. 10. Deglaze the vegetables with the vegetable broth.
11. 11. Place the lid on the pot.
12. 12. Cook the soup with the lid on for about 25 minutes until the vegetables are tender.
13. 13. Grate the ginger finely.
14. 14. Puree the cooked soup until smooth.
15. 15. Stir the cream into the soup.
16. 16. Add the grated ginger to the soup.
17. 17. Add the lime juice to the soup.
18. 18. Season the soup with salt.
19. 19. Fill the soup into bowls.
20. 20. Drizzle some pumpkin seed oil over the soup.
21. 21. Serve the soup.

Nutrition per serving

• kcal: 145
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 15 g