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🍽️ Pumpkin Cream Soup

197 kcal · 30 min · 4 servings

Ingredients

• 1 Muskatkürbis (ca. 5 kg schwer)
• 1 Zwiebel (gewürfelt)
• 2 tbsp Butter
• 2 Knoblauchzehen (gehackt)
• 1 tsp Ingwer (gerieben)
• 100 g Kartoffeln (mehlig kochend)
• 2 l Gemüsebrühe (nach Belieben Geflügelbrühe)
• 200 ml Weißwein
• 200 ml Schlagsahne
• salt
• Pfeffer (aus der Mühle)
• Muskat (gemahlen)
• curry
• 1 tbsp pumpkin seed oil

Instructions

1. 1. Cut off the lid of the pumpkin with a sharp knife.
2. 2. Remove the seeds and stringy fibers from the inside.
3. 3. Carefully scoop out the flesh with a spoon.
4. 4. Make sure the pumpkin shell remains intact and is about three centimeters thick.
5. 5. Rinse out the hollowed pumpkin and fill it with warm water.
6. 6. Cut the pumpkin flesh into coarse cubes.
7. 7. Peel the potato and cut it into cubes as well.
8. 8. Finely chop the onion, ginger, and garlic.
9. 9. Heat butter in a pot and sauté the vegetables in it.
10. 10. Add the curry powder and stir briefly.
11. 11. Deglaze the mixture with white wine and vegetable broth.
12. 12. Let the soup simmer gently for about twenty minutes.
13. 13. Then puree the soup until smooth.
14. 14. Stir the cream into the soup.
15. 15. Season the soup with salt, pepper, and nutmeg.
16. 16. If the soup is too thick, add a little more broth.
17. 17. Pour out the warm water from the prepared pumpkin.
18. 18. Fill the hot soup into the pumpkin.
19. 19. Drizzle some pumpkin seed oil over the soup.
20. 20. Serve the soup directly in the pumpkin.

Nutrition per serving

• kcal: 197
• Protein: 4 g · Fett/Fat: 13 g · Carbs: 13 g