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🍽️ Creamy Pumpkin Soup with Ginger

427 kcal · 30 min · 4 servings

Ingredients

• 500 g pumpkin flesh
• 1 onion
• 1 clove garlic
• 2 starchy potatoes
• 1 piece leek (approx. 6 cm, only the white part)
• 1 small piece fresh ginger
• 3 tbsp oil
• 1 tbsp butter
• 1 tbsp wheat flour Type 405
• 750 ml chicken broth
• salt
• white pepper
• 300 ml milk
• 3 tbsp sour cream
• 1 pinch allspice
• 1 pinch ground coriander
• 1 pinch grated nutmeg
• 1 tsp brown cane sugar (to taste)

Instructions

1. 1. Peel the pumpkin flesh, remove the seeds, and cut it into bite-sized pieces.
2. 2. Peel the onion and chop it finely.
3. 3. Peel the garlic cloves and crush them with the side of a knife.
4. 4. Peel the potatoes and cut them into small cubes.
5. 5. Wash the leek thoroughly and slice it into thin rings.
6. 6. Peel the ginger and mince it very finely.
7. 7. Heat the oil in a large pot.
8. 8. Add the butter and swirl it until it melts.
9. 9. Add the pumpkin, potatoes, leek, and onion to the pot.
10. 10. Sauté the vegetables for 5 minutes over medium heat.
11. 11. Add the crushed garlic and the minced ginger.
12. 12. Dust the vegetables with flour and stir briefly.
13. 13. Continue to sauté the mixture for 2 to 3 minutes.
14. 14. Deglaze the mixture with the vegetable broth.
15. 15. Season the soup with salt and pepper to taste.
16. 16. Let the soup simmer covered at moderate heat for 20 minutes.
17. 17. Puree the soup finely using a hand blender.
18. 18. Stir in the milk and the sour cream.
19. 19. Heat the soup again briefly without letting it boil.
20. 20. Season with allspice, coriander, and nutmeg.
21. 21. If the pumpkin is not sweet enough, add some cane sugar.
22. 22. Serve the soup hot.

Nutrition per serving

• kcal: 427
• Protein: 19 g · Fett/Fat: 27 g · Carbs: 26 g