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🍽️ Velvety Pumpkin Potato Soup

772 kcal · 30 min · 4 servings

Ingredients

• 4 small Hokkaido pumpkins (approx. 500g pumpkin flesh)
• 2 potatoes
• 1 stalk leek
• 2 tbsp butter
• 0.25 l white wine
• 1 l chicken broth (from the jar)
• 2 tbsp liquid honey
• 2 tbsp fruit vinegar
• 2 tbsp crème fraîche
• salt
• pepper
• 100 g whipping cream
• 2 tbsp peeled pumpkin seeds

Instructions

1. 1. Cut a small lid off each pumpkin.
2. 2. Scoop out the flesh from the pumpkins.
3. 3. Remove the seeds and clean the insides of the fibers.
4. 4. Scrape the outer shells of the pumpkins clean.
5. 5. Set the empty pumpkin shells aside.
6. 6. Peel the potatoes.
7. 7. Cut the potatoes into cubes of about 2 cm.
8. 8. Cut the pumpkin flesh into cubes of about 2 cm as well.
9. 9. Peel the onion.
10. 10. Finely chop the onion.
11. 11. Wash the leek.
12. 12. Trim the hard ends from the leek.
13. 13. Slice the leek into thin rings.
14. 14. Heat the butter in a pot.
15. 15. Sauté the leek and onion in the butter for 5 minutes.
16. 16. Deglaze the vegetables with the wine.
17. 17. Pour in the broth.
18. 18. Add the pumpkin cubes to the pot.
19. 19. Add the potato cubes to the pot.
20. 20. Simmer the soup covered over low heat for approx. 20 minutes.
21. 21. Let the soup cool down slightly.
22. 22. Puree the soup until smooth.
23. 23. Season the soup with salt.
24. 24. Season the soup with pepper.
25. 25. Stir the honey into the soup.
26. 26. Stir the crème fraîche into the soup.
27. 27. Reheat the soup for 5 minutes.
28. 28. Adjust the taste with vinegar if needed.
29. 29. Whip the cream until stiff.
30. 30. Roast the pumpkin seeds in a non-stick pan.
31. 31. Fill the soup into the prepared pumpkin shells.
32. 32. Add a dollop of whipped cream to the soup.
33. 33. Sprinkle the roasted pumpkin seeds over the top.

Nutrition per serving

• kcal: 772
• Protein: 33 g · Fett/Fat: 36 g · Carbs: 64 g