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🍽️ Creamy Pumpkin Soup with Lemon and Nutmeg

261 kcal · 30 min · 4 servings

Ingredients

• 1 kg pumpkin (e.g. Muskatkürbis, Butternut, Hokkaido)
• 750 ml vegetable broth
• 1 lemon
• 250 g whipping cream
• salt
• pepper
• nutmeg
• 2 tsp orange peel

Instructions

1. 1. Remove the skin and the inside of the pumpkin.
2. 2. Cut the flesh into small cubes.
3. 3. Place the pumpkin pieces in a pot.
4. 4. Pour the vegetable broth over them.
5. 5. Bring the mixture to a boil.
6. 6. Reduce the heat and cover the pot.
7. 7. Simmer the soup for 15 to 20 minutes.
8. 8. Check if the pumpkin is soft.
9. 9. Halve the lemon.
10. 10. Squeeze the juice from half a lemon.
11. 11. Puree the cooked pumpkin finely with a hand blender.
12. 12. Stir the lemon juice into the soup.
13. 13. Add the cream.
14. 14. Bring the soup to a boil again.
15. 15. Simmer the soup further until it reaches the desired thickness.
16. 16. Add more broth if the soup is too thick.
17. 17. Season the soup with salt and pepper.
18. 18. Grate some fresh nutmeg over it.
19. 19. Fill the soup into bowls.
20. 20. Sprinkle the surface with orange zest.
21. 21. Serve the soup hot.

Nutrition per serving

• kcal: 261
• Protein: 5 g · Fett/Fat: 20 g · Carbs: 14 g