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🍽️ Pumpkin Soup in a Pumpkin

597 kcal · 30 min · 4 servings

Ingredients

• 1 Pumpkin (approx. 2,5 kg)
• 2 Onions (chopped)
• 2 Garlic cloves
• 1 tbsp Butter
• 1 tsp Paprika powder (mild)
• Salt
• Pepper (from the mill)
• Nutmeg
• 250 ml Vegetable broth
• 200 g Whipping cream
• 40 ml Sherry
• 2 tbsp Soy sauce
• 3 tbsp Worcestershire sauce
• 100 g Pumpkin seeds (roasted)
• 200 g Cherry tomatoes (halved)
• 2 slices Pumpernickel (diced and toasted crispy in butter)
• 200 g roasted onions
• 100 g Parmesan (grated)

Instructions

1. 1. Cut a lid off the pumpkin.
2. 2. Remove the seeds and strings from the inside.
3. 3. Scoop out the flesh with a spoon.
4. 4. Be careful not to damage the shell.
5. 5. Wash the empty pumpkin thoroughly.
6. 6. Preheat the oven to 60 degrees Celsius.
7. 7. Place the pumpkin in the oven.
8. 8. Let it dry and warm up inside.
9. 9. Heat butter in a pan.
10. 10. Sauté the onions until translucent.
11. 11. Press the garlic into the pan.
12. 12. Add the chopped pumpkin flesh.
13. 13. Season with salt, pepper, paprika powder, and nutmeg.
14. 14. Deglaze the mixture with vegetable broth.
15. 15. Let the soup simmer for about 20 minutes.
16. 16. Puree the soup until smooth.
17. 17. Stir in cream, sherry, soy sauce, and Worcestershire sauce.
18. 18. Taste and adjust the seasoning.
19. 19. Pour the finished soup into the pumpkin shell.
20. 20. Add the prepared garnishes.
21. 21. Serve the soup directly in the pumpkin.

Nutrition per serving

• kcal: 597
• Protein: 25 g · Fett/Fat: 40 g · Carbs: 32 g