🍽️ Preparing pumpkin: Roasting or chopping for soup

Name: Preparing pumpkin: Roasting or chopping for soup
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pumpkin (e.g. butternut squash or Sweetie Pie); 1.4 kg pumpkin flesh (e.g. butternut squash); 2 onions; 0.5 chili pepper; 2 tbsp vegetable oil; 1 tsp brown sugar; salt; pepper (from the mill); 2 tbsp lemon juice; 1.2 l chicken or vegetable broth; 200 ml whipping cream; 1 pinch vanilla paste; roasted pumpkin seeds; parsley; pumpkin seed oil

385 kcal · 30 min · 4 servings

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Ingredients

1 pumpkin (e.g. butternut squash or Sweetie Pie)
1.4 kg pumpkin flesh (e.g. butternut squash)
2 onions
0.5 chili pepper
2 tbsp vegetable oil
1 tsp brown sugar
salt
pepper (from the mill)
2 tbsp lemon juice
1.2 l chicken or vegetable broth
200 ml whipping cream
1 pinch vanilla paste
roasted pumpkin seeds
parsley
pumpkin seed oil

Instructions

1. Preheat the oven to 200 degrees Celsius fan setting.
2. Carefully cut off the top lid of the pumpkin with a sharp knife.
3. Remove the lid and scrape out the seeds and fibers with a spoon.
4. Place the hollowed-out pumpkin on a baking sheet.
5. Roast the pumpkin in the preheated oven for about 45 minutes until the flesh is soft.
6. Let the pumpkin cool slightly and scoop the soft flesh out of the skin with a spoon.
7. Peel a piece of raw pumpkin with a knife.
8. Remove the seeds and fibers with a spoon.
9. Cut the pumpkin flesh into thin strips and then into about 1-centimeter cubes.
10. Peel the onions and cut them into fine dice.
11. Seed the chili pepper, wash it, and chop it finely.
12. Sauté the onions in hot oil in a pot until translucent.
13. Add the chili and pumpkin pieces and sauté them briefly.
14. Sprinkle the vegetables with sugar and let them caramelize slightly.
15. Season with salt and pepper and deglaze with lemon juice.
16. Pour in enough broth to cover the vegetables.
17. Bring the mixture to a boil and simmer covered for about 30 minutes over low heat.
18. Add cream and vanilla seeds.
19. Puree the soup finely with a hand blender.
20. Thin the soup with additional broth if needed or let it reduce slightly.
21. Finally, taste and adjust the seasoning of the soup.
22. Garnish the soup with roasted pumpkin seeds and parsley.
23. Drizzle with some pumpkin seed oil and serve the soup.

Nutrition per serving

kcal: 385
Protein: 7 g · Fett/Fat: 29 g · Carbs: 28 g