🍽️ Creamy Pumpkin Soup with Parsley

Name: Creamy Pumpkin Soup with Parsley
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg Muskatkürbis; 0.5 tsp Chilipulver; Vegetable stock; Salt; Pepper (freshly ground); 1 tbsp Lemon juice; 4 tbsp Parsley (finely chopped); Sour cream

145 kcal · 30 min · 4 servings

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Ingredients

1 kg Muskatkürbis
0.5 tsp Chilipulver
Vegetable stock
Salt
Pepper (freshly ground)
1 tbsp Lemon juice
4 tbsp Parsley (finely chopped)
Sour cream

Instructions

1. Peel the pumpkin and remove the seeds.
2. Cut the flesh into small cubes.
3. Place the pumpkin pieces in a pot.
4. Cover them slightly with vegetable stock.
5. Bring the liquid to a boil.
6. Reduce the heat to a low setting.
7. Cook the pumpkin covered on low heat for about 25 minutes until soft.
8. Puree the cooked pumpkin until smooth.
9. Season the soup with salt, pepper, lemon juice, and chili powder.
10. Stir in 2 to 3 tablespoons of chopped parsley.
11. Pour the soup into soup bowls.
12. Place a dollop of sour cream on top of each serving.
13. Garnish the bowls with the remaining parsley.
14. Serve the soup hot.

Nutrition per serving

kcal: 145
Protein: 3 g · Fett/Fat: 10 g · Carbs: 15 g