← All recipes

🍽️ Creamy Pumpkin Soup with Herbs

228 kcal · 30 min · 4 servings

Ingredients

• 1 kg butternut squash
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 800 ml vegetable broth (or meat broth)
• salt
• 0.5 bunch chives
• 0.5 bunch parsley
• pepper
• nutmeg
• 1 lemon
• 200 g sour cream (min. 10% fat content)

Instructions

1. 1. Wash the pumpkin and cut it in half.
2. 2. Remove the seeds and fibrous pulp with a spoon.
3. 3. Peel the skin off the pumpkin flesh.
4. 4. Cut the pumpkin flesh into small cubes.
5. 5. Peel the onion and the garlic.
6. 6. Roughly chop the onion and garlic.
7. 7. Heat the oil in a large pot.
8. 8. Add the onions and garlic to the pot.
9. 9. Sauté the vegetables over medium heat for 2 to 3 minutes until soft and translucent.
10. 10. Add the pumpkin cubes to the pot.
11. 11. Deglaze the mixture with the broth.
12. 12. Bring the soup to a boil.
13. 13. Reduce the heat to low.
14. 14. Place the lid on the pot.
15. 15. Let the soup simmer for 20 to 25 minutes.
16. 16. Check if the pumpkin is soft.
17. 17. Wash the fresh herbs under running water.
18. 18. Shake the herbs dry.
19. 19. Cut the chives into fine rings.
20. 20. Pluck the leaves from the parsley.
21. 21. Finely chop the parsley leaves.
22. 22. Cut the lemon in half.
23. 23. Squeeze the juice from the lemon.
24. 24. Puree the soup until smooth with a hand blender.
25. 25. Season the soup with salt and pepper.
26. 26. Grate some fresh nutmeg into the soup.
27. 27. Add some lemon juice.
28. 28. Taste the soup to adjust the seasoning.
29. 29. Check the consistency of the soup.
30. 30. Thin the soup with hot broth if it is too thick.
31. 31. Stir the sour cream into the soup.
32. 32. Taste the soup again after stirring in the cream.
33. 33. Pour the finished soup into soup bowls.
34. 34. Sprinkle the prepared herbs over the soup.
35. 35. Serve the soup immediately.

Nutrition per serving

• kcal: 228
• Protein: 5 g · Fett/Fat: 17 g · Carbs: 13 g