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🍽️ Creamy Pumpkin Carrot Soup with Fresh Apples

319 kcal · 30 min · 4 servings

Ingredients

• 200 g Carrots
• 400 g Pumpkin (e.g. Muscat pumpkin or Butternut squash)
• 30 g Ginger (whole piece)
• 1 Onion
• 1 Lemon
• 3 Apples
• 2 tbsp Butter
• 800 ml Vegetable broth
• 150 ml Whipping cream
• Salt
• Pepper
• Nutmeg
• 1 tsp Curry powder
• 2 stalks Parsley

Instructions

1. 1. Peel the carrots, pumpkin, ginger, and onion.
2. 2. Remove the seeds from the pumpkin.
3. 3. Cut all prepared ingredients into coarse cubes.
4. 4. Halve the lemon and squeeze out the juice.
5. 5. Wash the apples thoroughly.
6. 6. Peel two of the apples.
7. 7. Quarter the peeled apples.
8. 8. Remove the core from the apple quarters.
9. 9. Dice the cored apples.
10. 10. Mix the apple cubes with some of the lemon juice.
11. 11. Heat a pot and melt the butter in it.
12. 12. Sauté the onion cubes over medium heat for two minutes until translucent.
13. 13. Add the pumpkin, carrots, and apple cubes to the pot.
14. 14. Sauté the vegetables and apples for one to two minutes.
15. 15. Pour the broth over the ingredients.
16. 16. Bring the soup to a boil.
17. 17. Simmer the soup over medium heat for about 25 minutes.
18. 18. Quarter the remaining apple.
19. 19. Remove the core from the apple quarters.
20. 20. Grate the apple finely.
21. 21. Mix the grated apple with one tablespoon of lemon juice.
22. 22. Wash the parsley.
23. 23. Shake the parsley dry.
24. 24. Pluck the parsley leaves aside.
25. 25. Puree the soup finely with a hand blender.
26. 26. Stir 100 milliliters of cream into the soup.
27. 27. If necessary, add a little more broth to adjust the consistency.
28. 28. Bring the soup back to a boil.
29. 29. Season the soup with salt, pepper, and nutmeg.
30. 30. Add a pinch of curry.
31. 31. Whip the remaining cream until creamy, but not stiff.
32. 32. Fill the hot soup into bowls.
33. 33. Add one tablespoon of cream to the soup.
34. 34. Sprinkle the soup with the seasoned grated apples.
35. 35. Decorate the bowls with the parsley leaves.
36. 36. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 319
• Protein: 4 g · Fett/Fat: 19 g · Carbs: 33 g