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🍽️ Hokkaido pumpkin as a bowl for creamy pumpkin soup

517 kcal · 30 min · 4 servings

Ingredients

• 2 small Hokkaido pumpkins
• 1 onion
• 1 garlic clove
• 30 g ginger (in a piece)
• 2 tbsp rapeseed oil
• 1 l vegetable broth
• 200 g sour cream (10 % fat)
• salt
• pepper
• nutmeg
• 30 g pumpkin seeds (2 tbsp)
• 8 slices whole grain bread

Instructions

1. 1. Carefully cut the Hokkaido pumpkins in half.
2. 2. Gently remove the seeds and flesh without damaging the skin.
3. 3. Cut the deseeded pumpkin flesh into small cubes.
4. 4. Peel the onion, garlic, and ginger.
5. 5. Chop the onion, garlic, and ginger finely.
6. 6. Heat the rapeseed oil in a pot.
7. 7. Sauté the onions and garlic over medium heat for one to two minutes until translucent.
8. 8. Add the pumpkin cubes and ginger.
9. 9. Fry everything for three minutes.
10. 10. Pour in the vegetable broth.
11. 11. Bring the mixture to a boil.
12. 12. Simmer the soup over low heat for 25 to 30 minutes.
13. 13. Stir the soup occasionally.
14. 14. Cut off the stem base of the hollowed-out pumpkin halves.
15. 15. Ensure the pumpkin halves stand stably.
16. 16. Keep the pumpkin shells warm in the oven at 80 degrees Celsius.
17. 17. Blend the finished soup until smooth.
18. 18. Adjust the consistency of the soup.
19. 19. Stir in more broth if needed.
20. 20. Simmer further to thicken the soup.
21. 21. Set aside four tablespoons of the sour cream.
22. 22. Stir the rest of the sour cream into the soup.
23. 23. Season the soup with salt.
24. 24. Season the soup with pepper.
25. 25. Season the soup with freshly grated nutmeg.
26. 26. Fill the hot soup into the warm pumpkin shells.
27. 27. Garnish the soup with the remaining sour cream.
28. 28. Add a dash of pepper.
29. 29. Garnish the soup with pumpkin seeds.
30. 30. Serve the soup with whole grain bread.

Nutrition per serving

• kcal: 517
• Protein: 18 g · Fett/Fat: 20 g · Carbs: 66 g