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🍲 Creamy Pumpkin and Leek Soup with Nuts

403 kcal · 30 min · 4 servings

Ingredients

• 800 g pumpkin
• 0.5 stalk leek
• 0.5 stalk celery
• 2 sprigs rosemary
• 2 tbsp olive oil (20 ml each)
• salt
• pepper
• 4 juniper berries
• 250 ml alcohol-free beer
• 500 ml vegetable broth
• 80 g hazelnuts
• 50 g whipping cream (min. 30% fat content)
• 180 g Greek yogurt (7% fat)
• chili flakes

Instructions

1. 1. Peel the pumpkin. Remove the seeds and fibrous interior. Cut the flesh into small cubes.
2. 2. Clean the leek and celery. Wash them thoroughly. Cut the vegetables into small pieces as well.
3. 3. Wash the rosemary. Shake it dry. Finely chop the needles.
4. 4. Heat the oil in a large pot.
5. 5. Add the pumpkin, leek, celery, and rosemary to the pot. Sauté the ingredients for 6 to 8 minutes over medium heat.
6. 6. Season the mixture with salt and pepper. Add the juniper berries.
7. 7. Deglaze everything with beer. Let the liquid reduce for about 10 minutes until it has halved.
8. 8. Pour the vegetable broth into the pot. Let the soup simmer for 25 minutes over low heat.
9. 9. Toast the hazelnuts in a dry pan over medium heat.
10. 10. Remove the pan from the heat. Roughly chop the nuts.
11. 11. Puree the soup finely with the cream.
12. 12. Strain the soup through a fine sieve into a clean pot.
13. 13. Finally, season the soup to taste with salt and pepper.
14. 14. Ladle the hot soup onto plates.
15. 15. Drizzle some yogurt over the soup.
16. 16. Sprinkle the chopped hazelnuts and chili flakes over the soup.

Nutrition per serving

• kcal: 403
• Protein: 9 g · Fett/Fat: 33 g · Carbs: 18 g