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🍽️ Pumpkin Cream Soup in a Pumpkin

385 kcal · 30 min · 4 servings

Ingredients

• 4 small cooking pumpkins (e.g. Sweet Pie or Sweet Dumpling)
• 200 g floury-cooking potatoes
• 1 onion
• 1 clove garlic
• 2 tbsp butter
• 800 vegetable broth
• 1 sprig rosemary
• 200 ml whipping cream
• salt
• pepper (from the mill)
• nutmeg
• rosemary sprig

Instructions

1. 1. Cut the lids off the pumpkins.
2. 2. Carefully hollow out the pumpkins without damaging the skin.
3. 3. Remove the seeds and cut the pumpkin flesh into cubes.
4. 4. Place the hollowed-out pumpkins in the oven at 80 degrees Celsius to keep warm.
5. 5. Peel the potatoes and cut them into cubes.
6. 6. Peel the onion and garlic and chop them finely.
7. 7. Sauté the onions and garlic in hot butter until translucent.
8. 8. Add the pumpkin cubes and sauté them briefly.
9. 9. Deglaze the mixture with the broth.
10. 10. Add the potato cubes and rosemary to the pot.
11. 11. Let the soup simmer for 25 to 30 minutes, stirring occasionally.
12. 12. Remove the rosemary from the soup.
13. 13. Puree the soup until smooth.
14. 14. Stir the cream into the soup.
15. 15. Adjust the desired consistency by adding more broth or letting the soup reduce further.
16. 16. Season the soup with salt, pepper, and nutmeg.
17. 17. Fill the soup into the prepared pumpkins.
18. 18. Add a little more pepper on top.
19. 19. Garnish the soup with rosemary and serve.

Nutrition per serving

• kcal: 385
• Protein: 7 g · Fett/Fat: 24 g · Carbs: 36 g