🍽️ Creamy Pumpkin Soup Served in a Pumpkin Shell

Name: Creamy Pumpkin Soup Served in a Pumpkin Shell
Total time: 30 min
Yield: 4 servings
Ingredients: 2000 g small pumpkin (4 small pumpkin; e.g. Golden Nugget); 1 stalk celery; 1 stalk leek; 1 onion; 3 tbsp olive oil; 1 tbsp curry powder; 20 g tomato paste (1 tbsp); 800 ml vegetable broth; 60 g white bread (e.g. baguette; 2 slice); 2 sprigs parsley; 20 g hard cheese (e.g. Parmesan; 1 piece); salt; pepper; 200 ml soy cream

332 kcal · 30 min · 4 servings

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Ingredients

2000 g small pumpkin (4 small pumpkin; e.g. Golden Nugget)
1 stalk celery
1 stalk leek
1 onion
3 tbsp olive oil
1 tbsp curry powder
20 g tomato paste (1 tbsp)
800 ml vegetable broth
60 g white bread (e.g. baguette; 2 slice)
2 sprigs parsley
20 g hard cheese (e.g. Parmesan; 1 piece)
salt
pepper
200 ml soy cream

Instructions

1. Put the cheese into the mixing bowl and grate it finely for 6 seconds on speed 10. Remove the grated cheese and rinse the bowl. Dry it thoroughly. Wash the parsley, shake it dry, pluck off the leaves, and put them into the bowl. Chop them for 3 seconds on speed 8. Remove the parsley as well.
2. Wash the pumpkins and pat them dry. Cut off a lid from each one. Remove the seeds and carefully hollow out the pumpkins. Set the flesh aside. Place the hollowed-out pumpkins in the preheated oven at 80 degrees Celsius (convection 60 degrees Celsius; gas: lowest setting) to keep them warm.
3. Wash and trim the celery stalks and leek. Cut them into coarse pieces. Peel the onion. Put everything together with the pumpkin flesh and 2 tablespoons of oil into the mixing bowl. Chop the ingredients for 3 seconds on speed 5. Use a spatula to scrape everything down from the sides of the bowl and then simmer the mixture for 2 minutes at 120 degrees Celsius on speed 2.
4. Add the curry powder and tomato paste and fry the mixture for another 3 minutes at 120 degrees Celsius on speed 2. Top up the soup with broth and cook it for 20 minutes at 100 degrees Celsius on speed 2.
5. In the meantime, cut the bread into cubes. Heat the remaining oil in a frying pan. Toast the bread cubes in it until crispy over medium heat. Remove them and set them aside.
6. Season the pumpkin soup with salt and pepper and stir in the soy cream. Puree the soup for 1 minute: Start on speed 6 and slowly increase to speed 10. When the appliance no longer jerks, the soup is nicely creamy. Fill the soup into the pumpkins and garnish with croutons, cheese, and parsley.

Nutrition per serving

kcal: 332
Protein: 11 g · Fett/Fat: 19 g · Carbs: 30 g