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🍽️ Creamy Pumpkin Soup with Pumpkin Seeds

285 kcal · 30 min · 4 servings

Ingredients

• 500 g pumpkin flesh (yellow-fleshed, diced)
• 1 onion (finely chopped)
• 3 tbsp butter
• 600 ml vegetable broth
• salt
• pepper (from the mill)
• 1 pinch ground caraway
• nutmeg (freshly grated)
• 1 clove garlic
• 2 tbsp dill tips
• 1 tbsp pumpkin seeds (toasted without oil)
• 0.125 l whipping cream
• pumpkin seed oil

Instructions

1. 1. Heat butter in a pot.
2. 2. Dice the onion into small cubes.
3. 3. Sauté the onion cubes in the hot butter until they are soft and translucent.
4. 4. Add the pumpkin cubes to the pot.
5. 5. Sauté the pumpkin briefly with the onion.
6. 6. Pour in 600 milliliters of vegetable broth.
7. 7. Season the soup with salt, pepper, and cumin.
8. 8. Press a clove of garlic directly into the soup.
9. 9. Let the soup simmer on low heat for about 20 minutes.
10. 10. Puree the soup finely and smoothly with a hand blender.
11. 11. Grate a small amount of fresh nutmeg into the soup.
12. 12. Stir cream into the soup.
13. 13. Taste the soup and adjust seasoning with salt and pepper.
14. 14. If the soup is too thick, add a little more broth.
15. 15. Serve the finished soup in bowls.
16. 16. Drizzle a little pumpkin seed oil over the soup.
17. 17. Sprinkle roasted pumpkin seeds and fresh dill tips over the top.

Nutrition per serving

• kcal: 285
• Protein: 5 g · Fett/Fat: 23 g · Carbs: 18 g