← All recipes

🍽️ Creamy Pumpkin and Coriander Soup

139 kcal · 30 min · 4 servings

Ingredients

• 500 g pumpkin (peeled and seeded; e.g. butternut squash)
• 1 onion
• 1 tbsp freshly grated ginger
• 1 tbsp oil
• 1 tbsp brown sugar
• 150 ml white wine
• 0.5 l vegetable broth
• 1 tsp chili powder
• salt
• pepper
• coriander leaves
• 2 tbsp crème fraîche
• 3 tbsp orange juice

Instructions

1. 1. Heat a pot over medium heat and add the oil.
2. 2. Peel the onion and cut it into fine cubes.
3. 3. Add the onion cubes and ginger to the pot and sauté them for about one minute.
4. 4. Cut the pumpkin flesh into cubes and add it to the vegetables.
5. 5. Sauté the pumpkin for another minute.
6. 6. Add the sugar and stir until it melts over two minutes.
7. 7. Deglaze the mixture with white wine.
8. 8. Pour in the vegetable broth.
9. 9. Season the soup with chili powder, salt, and pepper.
10. 10. Cook the vegetables under a lid for about 15 minutes until soft.
11. 11. In the meantime, wash the coriander.
12. 12. Pat the leaves dry and pick them off the stems.
13. 13. Puree the soup finely using a hand blender.
14. 14. Stir in the crème fraîche and orange juice.
15. 15. Foam the soup briefly again with the hand blender.
16. 16. Finally, adjust the seasoning with salt and pepper.
17. 17. Ladle the soup into bowls.
18. 18. Sprinkle with fresh coriander leaves and serve.

Nutrition per serving

• kcal: 139
• Protein: 2 g · Fett/Fat: 6 g · Carbs: 13 g