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🍽️ Creamy Pumpkin Soup in the Pumpkin

280 kcal · 30 min · 4 servings

Ingredients

• 1 pumpkin
• 1 onion
• 1 walnut-sized piece ginger
• 1 chili pepper
• 4 tbsp oil
• 2 tbsp sugar
• 0.5 l vegetable broth (instant)
• 350 ml orange juice
• 200 g whipping cream
• salt
• pepper (from the mill)
• 1 tsp curry powder
• nutmeg
• parsley (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. Leave a border of about two centimeters on the pumpkin.
5. 5. Weigh 1 kilogram of pumpkin flesh.
6. 6. Cut the flesh into large pieces.
7. 7. Place the pumpkin in an oven set to 50 degrees Celsius.
8. 8. Peel the onion and dice it.
9. 9. Peel the ginger and dice it finely.
10. 10. Wash the chili pepper.
11. 11. Cut the pod lengthwise.
12. 12. Remove the seeds and the white inner membranes.
13. 13. Finely chop the chili.
14. 14. Heat the oil in a pot.
15. 15. Add the pumpkin, onions, garlic, ginger, and chili to the pot.
16. 16. Sauté the ingredients briefly.
17. 17. Sprinkle in the sugar.
18. 18. Lightly caramelize the sugar while stirring.
19. 19. Pour in the broth.
20. 20. Simmer the soup covered for about 35 minutes until soft.
21. 21. Puree the soup finely.
22. 22. Pour in the orange juice and cream.
23. 23. Bring the soup to a boil.
24. 24. Season the soup with salt, pepper, curry, and nutmeg.
25. 25. Taste the soup and adjust seasoning.
26. 26. Fill the hot soup into the hollowed-out pumpkin just before serving.
27. 27. Garnish the soup with parsley.

Nutrition per serving

• kcal: 280
• Protein: 4 g · Fett/Fat: 18 g · Carbs: 25 g