← All recipes

🍽️ Creamy Pumpkin Soup with Paprika and Dill

385 kcal · 30 min · 4 servings

Ingredients

• 500 g Butternut squash (cleaned)
• 1 Shallot
• 100 g Celeriac
• 50 g Butter
• 1 tsp. Curry
• Paprika powder (sweet)
• 1 tbsp. Tomato paste
• 600 ml Chicken stock (ready-made)
• 200 ml Heavy cream
• Salt
• Pepper from the mill
• a few drops Lemon juice
• 1 pinch Sugar
• 1 pinch freshly grated Nutmeg
• 1 tbsp. Butter
• 1 each yellow, green and red Bell peppers (, cut into diamonds)
• a little Dill

Instructions

1. 1. Cut the pumpkin into small cubes.
2. 2. Peel the shallot and cut it into cubes as well.
3. 3. Peel the celeriac and cut it into cubes.
4. 4. Heat the butter in a tall pot.
5. 5. Add the cut vegetables and the shallot to the pot.
6. 6. Sauté the vegetables briefly.
7. 7. Sprinkle curry and paprika powder over the mixture.
8. 8. Stir in the tomato paste.
9. 9. Pour in the poultry stock.
10. 10. Mix everything well.
11. 11. Let the soup cook with the lid on for 30 minutes.
12. 12. Whip half of the cream until stiff.
13. 13. Puree the vegetables in the broth until smooth.
14. 14. Stir in the remaining cream.
15. 15. Bring the soup to a boil.
16. 16. Season with salt and pepper.
17. 17. Add a little lemon juice.
18. 18. Stir in a pinch of nutmeg.
19. 19. Add a little sugar.
20. 20. Heat the butter in a frying pan.
21. 21. Cut the bell pepper into small diamond shapes.
22. 22. Sauté the paprika diamonds briefly in the butter.
23. 23. Stir the whipped cream into the soup using a whisk.
24. 24. Garnish the soup with the paprika diamonds and dill.
25. 25. Serve the pumpkin cream soup.

Nutrition per serving

• kcal: 385
• Protein: 7 g · Fett/Fat: 29 g · Carbs: 25 g