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🍲 Creamy Pumpkin Potato Soup with Roasted Seeds

339 kcal · 30 min · 4 servings

Ingredients

• 400 g pumpkin flesh peeled and seeded (e.g. butternut squash or Hokkaido)
• 150 g floury potatoes
• 1 onion
• 1 clove garlic
• 2 tbsp butter
• 1 tsp curry powder
• 750 ml vegetable broth
• 2 tbsp pumpkin seeds
• 200 ml whipping cream
• 2 tbsp crème fraîche
• salt
• cayenne pepper
• nutmeg (freshly ground)
• 1 tbsp finely chopped dill tips

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Cut the pumpkin flesh into small cubes as well.
3. 3. Peel the onion and garlic and chop them very finely.
4. 4. Heat the butter in a large pot over medium heat until melted.
5. 5. Add the chopped onion and garlic to the pot and sauté them for 3 to 5 minutes until soft.
6. 6. Add the pumpkin cubes and curry powder and fry everything briefly together.
7. 7. Deglaze with the broth and add the potato cubes.
8. 8. Let the soup simmer gently on low heat for 25 to 30 minutes.
9. 9. Heat a non-stick pan without fat over medium heat.
10. 10. Roast the pumpkin seeds in the pan for about 7 to 9 minutes.
11. 11. Puree the cooked soup finely in a blender or with an immersion blender.
12. 12. Stir the cream and crème fraîche into the soup.
13. 13. If the soup is too thick, stir in some more broth until you reach the desired consistency.
14. 14. Bring the soup back to a boil briefly.
15. 15. Finally, season the soup with salt, cayenne pepper, and nutmeg.
16. 16. Fill the hot soup into bowls.
17. 17. Sprinkle the soup with the roasted pumpkin seeds and fresh dill tips.
18. 18. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 339
• Protein: 7 g · Fett/Fat: 29 g · Carbs: 14 g