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🍽️ Creamy Pumpkin and Pear Soup

195 kcal · 30 min · 4 servings

Ingredients

• 600 g pumpkin flesh (e.g. Hokkaido pumpkin)
• 20 g ginger (1 piece)
• 750 ml vegetable broth
• 300 g small pears (2 small pears)
• 10 g cilantro (0.5 bunch)
• 0.5 tsp peppercorns
• 1 tsp coriander seeds
• 1 tsp butter
• 100 g whipping cream
• salt
• 1 tsp curry powder
• pepper
• 2 tbsp olive oil

Instructions

1. 1. Cut the pumpkin flesh into small cubes.
2. 2. Peel the ginger and chop it finely.
3. 3. Pour the broth into a pot and bring it to a boil.
4. 4. Add the pumpkin and ginger.
5. 5. Let the mixture simmer for 20 minutes over medium heat.
6. 6. Wash the pears.
7. 7. Cut the pears into quarters.
8. 8. Remove the core.
9. 9. Dice the flesh into approx. 1 cm cubes.
10. 10. Wash the coriander.
11. 11. Shake the coriander dry.
12. 12. Pick off the coriander leaves.
13. 13. Crush the peppercorns and coriander seeds in a mortar.
14. 14. Heat the butter in a frying pan.
15. 15. Fry the pear cubes in it on all sides for 2 minutes over medium heat.
16. 16. Fry the pears until they are slightly caramelized.
17. 17. Puree the pumpkin soup finely using a hand blender.
18. 18. Stir in the cream.
19. 19. Season the soup with salt.
20. 20. Season the soup with curry powder.
21. 21. Season the soup with pepper.
22. 22. Ladle the soup into bowls.
23. 23. Top with the fried pear cubes.
24. 24. Drizzle with olive oil.
25. 25. Garnish with fresh coriander leaves.
26. 26. Sprinkle with the ground pepper-coriander mixture.

Nutrition per serving

• kcal: 195
• Protein: 2 g · Fett/Fat: 15 g · Carbs: 14 g