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🍽️ Creamy Pumpkin Soup with Chive Topping

231 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp olive oil
• 400 g pumpkin flesh (without seeds, diced)
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 1 tbsp mild curry powder
• 150 g whipping cream
• 50 g crème fraîche
• 1 tbsp whipping cream
• 2 tsp lemon juice
• 2 tbsp chive rings

Instructions

1. 1. Heat a pot over medium heat and add two tablespoons of olive oil.
2. 2. Cut the pumpkin flesh into cubes and sauté them in the hot oil for a few minutes until fragrant.
3. 3. Pour in the vegetable broth and let the soup simmer with the lid on for about 30 minutes.
4. 4. Then puree the cooked soup with a hand blender until smooth.
5. 5. Season the soup with salt, pepper, and curry to your taste.
6. 6. Stir in the cream until the soup is nicely creamy.
7. 7. Add one tablespoon of cream, lemon juice, a pinch of salt, and pepper to a small bowl with the crème fraîche.
8. 8. Mix these ingredients well together.
9. 9. Fold in fine rings of chives into the crème fraîche mixture.
10. 10. Fill the warm pumpkin soup into small bowls.
11. 11. Place a dollop of the chive crème fraîche on each portion as a decoration.

Nutrition per serving

• kcal: 231
• Protein: 3 g · Fett/Fat: 21 g · Carbs: 7 g