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🍲 Creamy Pumpkin Orange Soup

282 kcal · 30 min · 4 servings

Ingredients

• 500 g Hokkaido pumpkin flesh
• 1 onion
• 2 tbsp butter
• 1 garlic clove
• 7 g ginger
• 100 g floury potatoes
• 300 ml orange juice (preferably freshly squeezed)
• 400 ml vegetable broth
• 100 ml whipping cream
• salt
• pepper
• nutmeg
• cardamom
• 4 tbsp sour cream
• 3 tbsp pumpkin seeds
• 1 small handful cilantro

Instructions

1. 1. Preheat a large pot on the stove over medium heat.
2. 2. Add the butter to the hot pot and let it melt.
3. 3. Peel the onion and garlic and chop both ingredients very finely.
4. 4. Peel the ginger and grate it finely using a grater.
5. 5. Peel the potatoes and cut them into coarse cubes.
6. 6. Cut the pumpkin flesh into coarse cubes.
7. 7. Add the pumpkin cubes, chopped onion, chopped garlic, grated ginger, and potato cubes to the hot butter.
8. 8. Sauté the vegetables for a few minutes until they are fragrant.
9. 9. Add a pinch of ground cardamom and stir briefly.
10. 10. Deglaze the mixture with the orange juice.
11. 11. Pour in the vegetable broth.
12. 12. Let the soup simmer over medium heat for about 30 minutes until the vegetables are tender.
13. 13. Remove the pot from the heat and blend the soup until smooth using an immersion blender.
14. 14. Stir the cream into the pureed soup.
15. 15. Season the soup to taste with salt, pepper, and freshly grated nutmeg.
16. 16. Wash the coriander leaves and shake them dry.
17. 17. Finely chop the coriander leaves.
18. 18. Ladle the hot soup into bowls.
19. 19. Add a dollop of sour cream to the soup.
20. 20. Sprinkle roasted pumpkin seeds over the soup.
21. 21. Garnish the soup with the freshly chopped coriander.
22. 22. Serve the soup with toasted whole grain bread if desired.

Nutrition per serving

• kcal: 282
• Protein: 6 g · Fett/Fat: 20 g · Carbs: 19 g