🍽️ Creamy Pumpkin and Pepper Soup

Name: Creamy Pumpkin and Pepper Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Carrots; 500 g Pumpkin flesh (e.g. Hokkaido, Muscat); 1 Onion; 2 cm fresh Ginger; 2 tbsp Butter; 900 ml Vegetable broth; 150 ml Whipping cream; Salt; Pepper (from the mill); 1 tbsp Curry powder; 2 tbsp Crème fraîche; 2 tbsp Pumpkin seed oil; 2 tbsp Roasted pumpkin seeds; mild sweet Paprika powder (for garnish)

340 kcal · 30 min · 4 servings

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Ingredients

200 g Carrots
500 g Pumpkin flesh (e.g. Hokkaido, Muscat)
1 Onion
2 cm fresh Ginger
2 tbsp Butter
900 ml Vegetable broth
150 ml Whipping cream
Salt
Pepper (from the mill)
1 tbsp Curry powder
2 tbsp Crème fraîche
2 tbsp Pumpkin seed oil
2 tbsp Roasted pumpkin seeds
mild sweet Paprika powder (for garnish)

Instructions

1. Peel the carrots, pumpkin, ginger, and onions. Remove the seeds from the pumpkin and the skin from the ginger. Cut all the vegetables into small cubes.
2. Melt the butter in a large pot. Add the onion cubes and sauté them until they are soft and translucent.
3. Add the remaining chopped vegetables and the ginger to the pot. Sauté everything briefly to release the flavors.
4. Deglaze the vegetables with the vegetable broth. Let the soup simmer on medium heat for about 20 minutes until the vegetables are tender.
5. Blend the soup with an immersion blender until it is completely smooth.
6. Stir the cream into the soup. Let the mixture come to a brief boil again.
7. Season the soup to taste with salt, pepper, and curry.
8. Pour the soup into shallow soup bowls.
9. Garnish each bowl with a dollop of crème fraîche, a drizzle of pumpkin seed oil, roasted pumpkin seeds, and a dash of paprika powder.

Nutrition per serving

kcal: 340
Protein: 6 g · Fett/Fat: 30 g · Carbs: 12 g