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🍽️ Spooky Pumpkin Cream Soup for Halloween

296 kcal · 30 min · 4 servings

Ingredients

• 600 g Butternut squash
• 1 Shallot
• 1.5 cm fresh ginger
• 1 Clove of garlic
• 30 g Butter
• 1 l Vegetable broth
• Salt
• Pepper (from the mill)
• 250 ml Whipping cream (at least 30% fat content)
• 1 Bunch Chives
• 8 Raisins

Instructions

1. 1. Peel the pumpkin and cut it in half.
2. 2. Remove the seeds and the inner flesh.
3. 3. Cut the pumpkin flesh into small cubes.
4. 4. Peel the shallot, the ginger, and the garlic.
5. 5. Chop the shallot, the ginger, and the garlic very finely.
6. 6. Melt some butter in a large pot.
7. 7. Add the chopped shallots, ginger, and garlic to the butter.
8. 8. Sauté the vegetables until they are translucent.
9. 9. Add the cubed pumpkin to the pot.
10. 10. Sauté the pumpkin briefly.
11. 11. Deglaze everything with the vegetable broth.
12. 12. Season the soup with salt, pepper, and ground nutmeg.
13. 13. Let the soup simmer on medium heat for 20 to 25 minutes.
14. 14. Puree the soup finely with a hand blender.
15. 15. Stir 200 milliliters of cream into the soup.
16. 16. Let the soup come to a boil again briefly.
17. 17. Finally, adjust the seasoning of the soup with salt and pepper.
18. 18. Wash the chives and shake them dry.
19. 19. Cut the chives in half lengthwise.
20. 20. Fill the hot soup into pre-warmed soup plates.
21. 21. Drizzle some remaining cream onto the surface of the soup.
22. 22. Use a spoon to draw small ghost shapes into the cream.
23. 23. Place two currants as eyes on the ghosts.

Nutrition per serving

• kcal: 296
• Protein: 4 g · Fett/Fat: 26 g · Carbs: 11 g