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🍽️ Velvety Pumpkin, Pepper, and Carrot Soup

251 kcal · 30 min · 4 servings

Ingredients

• 1 kg pumpkin (e.g. butternut squash)
• 1 onion
• 2 garlic cloves
• 2 tbsp rapeseed oil
• 800 ml vegetable broth
• salt
• pepper
• 1 tbsp mild curry powder
• 200 g whipping cream
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 1 carrot
• 0.25 cucumber
• 10 stalks chives

Instructions

1. 1. Cut off the stem attachment from the pumpkin and remove the hard skin.
2. 2. Halve the pumpkin and remove the seeds and fibrous remains.
3. 3. Cut the pumpkin flesh into small cubes.
4. 4. Peel the onion and the garlic clove.
5. 5. Chop the onion and garlic very finely.
6. 6. Add some oil to a pot and heat it.
7. 7. Sauté the onions and garlic over medium heat for 2 to 3 minutes.
8. 8. Wait until the vegetables are soft and translucent.
9. 9. Add the pumpkin cubes to the pot.
10. 10. Deglaze everything with the broth.
11. 11. Bring the mixture to a boil.
12. 12. Reduce the heat and cover the pot.
13. 13. Let the soup simmer for 30 minutes until the pumpkin is soft.
14. 14. Trim the pepper, carrots, and cucumber and wash them thoroughly.
15. 15. Remove the white inner membranes and seeds from the pepper.
16. 16. Cut the cucumber lengthwise into quarters.
17. 17. Remove the seeds from the cucumber pieces as well.
18. 18. Peel the carrots and trim the ends.
19. 19. Cut the pepper, cucumber, and carrots into very fine, thin strips.
20. 20. Puree the soup after the cooking time with a hand blender until smooth.
21. 21. Stir the cream and curry powder into the soup.
22. 22. Season the soup finally with salt and pepper.
23. 23. Wash the chives and shake them dry.
24. 24. Chop a few stalks of chives finely.
25. 25. Ladle the hot soup onto small plates.
26. 26. Garnish the soup with the fine vegetable strips.
27. 27. Add a pinch of ground pepper on top.

Nutrition per serving

• kcal: 251
• Protein: 5 g · Fett/Fat: 19 g · Carbs: 15 g