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🍽️ Creamy Pumpkin Soup in the Pumpkin

350 kcal · 30 min · 4 servings

Ingredients

• 1 large pumpkin
• 1 onion
• 1 piece ginger (walnut-sized)
• 1 red chili pepper
• 4 tbsp oil
• 2 tbsp sugar
• 0.5 l vegetable broth
• 350 ml orange juice
• 200 g whipping cream
• salt
• pepper (from the mill)
• 1 tsp curry powder
• nutmeg
• cress (for garnish)

Instructions

1. 1. Cut a lid off the pumpkin.
2. 2. Remove the seeds and fibers from the inside.
3. 3. Cut the flesh out of the lid and the rest of the pumpkin.
4. 4. Make sure to leave a border of about 2 centimeters at the bottom.
5. 5. Weigh 1 kilogram of pumpkin flesh.
6. 6. Cut the pumpkin flesh into large pieces.
7. 7. Place the pumpkin pieces in the oven preheated to 50 degrees Celsius.
8. 8. Peel the onion.
9. 9. Cut the onion into cubes.
10. 10. Peel the ginger.
11. 11. Cut the ginger into fine cubes.
12. 12. Wash the chili pepper.
13. 13. Cut the chili pepper lengthwise.
14. 14. Remove the seeds and white inner membranes of the chili.
15. 15. Chop the chili finely.
16. 16. Heat the oil in a pot.
17. 17. Sweat the pumpkin, onions, garlic, ginger, and chili in the hot oil.
18. 18. Sprinkle in the sugar.
19. 19. Let the sugar caramelize slightly while stirring.
20. 20. Pour in the broth.
21. 21. Simmer the mixture covered for about 35 minutes until soft.
22. 22. Puree the soup until smooth.
23. 23. Stir in the orange juice and cream.
24. 24. Bring the mixture to a boil.
25. 25. Season the soup with salt, pepper, curry, and nutmeg to taste.
26. 26. Fill the hot soup back into the hollowed-out pumpkin just before serving.
27. 27. Garnish the soup with cress.

Nutrition per serving

• kcal: 350
• Protein: 4 g · Fett/Fat: 27 g · Carbs: 22 g