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🍽️ Creamy Pumpkin Curry Soup

231 kcal · 30 min · 4 servings

Ingredients

• 1 kg butternut squash
• 1 onion
• 2 tbsp rapeseed oil
• 600 ml vegetable broth
• salt
• pepper
• 1 tbsp mild curry powder
• 100 ml whipping cream
• 30 g pumpkin seeds (2 tbsp)

Instructions

1. 1. Remove the skin and seeds from the pumpkin.
2. 2. Cut the flesh into small cubes.
3. 3. Peel the onion and chop it finely.
4. 4. Heat oil in a pot.
5. 5. Sauté the onions over medium heat until translucent.
6. 6. Add the pumpkin cubes to the pot.
7. 7. Pour in the broth.
8. 8. Bring the mixture to a boil.
9. 9. Simmer the soup covered over medium heat for 25 to 30 minutes.
10. 10. Roast the pumpkin seeds in a pan without fat over medium heat.
11. 11. Stir regularly until the seeds are fragrant.
12. 12. Remove the seeds from the pan.
13. 13. Let the seeds cool down.
14. 14. Puree the soup finely with a hand blender after the cooking time.
15. 15. Season the soup with salt, pepper, and curry.
16. 16. Stir in the cream.
17. 17. Sprinkle the finished soup with the roasted pumpkin seeds.
18. 18. Serve the soup.

Nutrition per serving

• kcal: 231
• Protein: 7 g · Fett/Fat: 17 g · Carbs: 13 g