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🍽️ Creamy Pumpkin Soup with Yogurt Topping

86 kcal · 30 min · 4 servings

Ingredients

• 200 g floury potatoes
• 700 g pumpkin (e.g. Muscat or Butternut squash)
• 1 onion
• 1 clove garlic
• 2 tbsp butter
• 4 sprigs thyme
• 1 tsp curry powder
• 1 l vegetable broth
• 150 g yogurt (3.5% fat)
• salt
• cayenne pepper
• nutmeg
• pepper

Instructions

1. 1. Peel the potatoes and wash them thoroughly. Cut them into small cubes.
2. 2. Peel the pumpkin. Cut it in half and remove the seeds and fibers.
3. 3. Cut the pumpkin flesh into small cubes as well.
4. 4. Peel the onion and the garlic. Chop both ingredients very finely.
5. 5. Wash the thyme and shake it dry. Pluck the leaves off the stems.
6. 6. Melt butter in a large pot.
7. 7. Add the chopped onion and garlic to the hot butter.
8. 8. Sauté the vegetables over medium heat for two minutes until translucent.
9. 9. Add the pumpkin cubes, potato cubes, two sprigs of fresh thyme, and curry powder to the pot.
10. 10. Fry the ingredients together for one to two minutes.
11. 11. Deglaze everything with vegetable broth.
12. 12. Bring the soup to a boil.
13. 13. Reduce the heat and let the soup simmer gently for 25 to 30 minutes.
14. 14. Remove the thyme sprigs from the soup.
15. 15. Puree the soup until smooth using a hand blender.
16. 16. Check the consistency. Stir in more broth if needed, or cook it down further until it is thicker.
17. 17. Set aside four tablespoons of yogurt.
18. 18. Stir the remaining yogurt into the hot soup.
19. 19. Season the soup with salt, cayenne pepper, and freshly grated nutmeg.
20. 20. Divide the finished soup among small bowls.
21. 21. Garnish the soup with the reserved yogurt and the fresh thyme leaves.
22. 22. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 86
• Protein: 3 g · Fett/Fat: 4 g · Carbs: 10 g