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🍽️ Pumpkin Cream Soup in Pumpkin with Croutons

627 kcal · 30 min · 4 servings

Pumpkin Cream Soup in Pumpkin with Croutons Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the pumpkins thoroughly under running water.
  2. 2. Carefully cut off the top part of the pumpkin to create a lid.
  3. 3. Remove the inside of the pumpkin and the seeds without damaging the skin.
  4. 4. Cut the removed pumpkin flesh into cubes about 1 centimeter in size.
  5. 5. Place the hollowed-out pumpkin shells in the oven at 80 degrees Celsius (convection 60 degrees Celsius, gas mark 1) to keep them warm.
  6. 6. Remove tough fibers from the celery.
  7. 7. Slice the celery into thin pieces.
  8. 8. Wash the leek thoroughly.
  9. 9. Cut the leek into fine rings.
  10. 10. Peel the onion.
  11. 11. Dice the onion finely.
  12. 12. Heat the butter in a large pot.
  13. 13. Sauté the leek, celery, and onion over medium heat for 2 minutes until translucent.
  14. 14. Stir the curry and tomato paste into the pan.
  15. 15. Fry the spice mixture for 1 minute.
  16. 16. Add the pumpkin cubes.
  17. 17. Mix the cubes well with the mixture.
  18. 18. Pour in the broth.
  19. 19. Bring the mixture to a boil.
  20. 20. Simmer the soup covered over medium heat for 20 minutes until the pumpkin pieces are soft.
  21. 21. Cut the bread into small cubes for the croutons.
  22. 22. Heat the olive oil in a pan.
  23. 23. Fry the bread cubes over medium heat until evenly light brown.
  24. 24. Whip the cream stiffly using a hand mixer or whisk.
  25. 25. Puree the soup finely with a hand blender.
  26. 26. Season the soup with salt and pepper.
  27. 27. Pour the soup into the hollowed-out pumpkins.
  28. 28. Stir in 1 tablespoon of the whipped cream into the soup each.
  29. 29. Sprinkle the soup with the croutons.
  30. 30. Serve the finished pumpkin cream soup.

Nutrition per serving