🍽️ Creamy Pumpkin Soup with Almond Dumplings

Name: Creamy Pumpkin Soup with Almond Dumplings
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g Butter; 3 egg yolks; 100 g ground almond kernels; 1 clove garlic; 2 onions; 1 tsp fennel seeds (finely crushed); 1 tbsp fresh chopped ginger; 2 tbsp Butter; 800 g pumpkin flesh; 100 ml white wine; 1 l poultry broth; 200 g whipping cream; salt; pepper (from the mill); nutmeg; cinnamon; 1 tbsp pumpkin seed oil

587 kcal · 30 min · 4 servings

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Ingredients

100 g Butter
3 egg yolks
100 g ground almond kernels
1 clove garlic
2 onions
1 tsp fennel seeds (finely crushed)
1 tbsp fresh chopped ginger
2 tbsp Butter
800 g pumpkin flesh
100 ml white wine
1 l poultry broth
200 g whipping cream
salt
pepper (from the mill)
nutmeg
cinnamon
1 tbsp pumpkin seed oil

Instructions

1. Beat the butter until creamy.
2. Stir in 2 tablespoons of ground almonds.
3. Mix the egg yolks in one by one.
4. Knead the remaining ground almonds into the dough.
5. Season the dough with salt, pepper, and nutmeg.
6. Chill the dough in the refrigerator for 2 hours.
7. Wet your hands with water.
8. Roll small dumplings from the dough.
9. Dice the garlic and onions.
10. Sauté fennel and ginger in hot butter for 2 minutes.
11. Roughly chop the pumpkin flesh.
12. Add the pumpkin to the pan and sauté for 5 minutes.
13. Deglaze the vegetables with white wine.
14. Cook the liquid until completely evaporated.
15. Pour in the vegetable broth.
16. Cook everything until soft for 20 minutes.
17. Puree the soup until smooth.
18. Stir the cream into the soup.
19. Season the soup with salt, pepper, and cinnamon.
20. Cook the almond dumplings in salted water for about 10 minutes.
21. Serve the soup onto plates.
22. Place the almond dumplings into the soup.
23. Drizzle the soup with pumpkin seed oil.
24. Serve the dish immediately.

Nutrition per serving

kcal: 587
Protein: 18 g · Fett/Fat: 52 g · Carbs: 11 g