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🍽️ Creamy Pumpkin and Potato Soup with Saffron

270 kcal · 30 min · 4 servings

Ingredients

• 200 g floury potatoes
• 400 g pumpkin flesh peeled and seeded (e.g. Muscat or Butternut pumpkin)
• 1 onion
• 1 clove of garlic
• 2 tbsp vegetable oil
• 1 tsp curry powder
• 800 ml vegetable broth
• 1 small box saffron (approx. 0.1 g)
• 2 tbsp whipping cream
• salt
• cayenne pepper
• nutmeg (freshly ground)
• 2 handfuls pumpkin seeds
• 4 tbsp crème fraîche
• saffron threads

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Cut the pumpkin flesh into small cubes as well.
3. 3. Peel the onion and garlic and chop them finely.
4. 4. Heat fat in a pot and sauté the onions and garlic until translucent.
5. 5. Add the pumpkin and potato cubes along with the curry powder and sauté everything briefly.
6. 6. Deglaze the mixture with the broth and add the saffron.
7. 7. Let the soup simmer on low heat for 25 to 30 minutes.
8. 8. Toast the pumpkin seeds in a pan without additional fat for a short time.
9. 9. Remove the pan from the heat once the seeds are toasted.
10. 10. Blend the soup finely until it has a smooth consistency.
11. 11. Stir the cream into the pureed soup.
12. 12. Thin the soup with a little more broth if needed, or let it reduce slightly to reach the desired thickness.
13. 13. Finally, season the soup with salt and curry to taste.
14. 14. Serve the soup onto plates or bowls.
15. 15. Garnish the soup with the toasted pumpkin seeds, a dollop of crème fraîche, and a few threads of saffron.

Nutrition per serving

• kcal: 270
• Protein: 9 g · Fett/Fat: 19 g · Carbs: 16 g