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🍽️ Creamy Pumpkin Soup in Pumpkin Bowls with Barley

485 kcal · 30 min · 4 servings

Ingredients

• 4 small pumpkin (with yellow flesh)
• 1 onion
• 30 g butter
• 1 red and green bell pepper (cleaned, halved, seeded and cut into strips)
• 80 g pearl barley
• 1 cup whipping cream
• salt
• pepper
• 4 sprigs dill
• 4 slices toast bread
• 1 tbsp butter

Instructions

1. 1. Cover the barley groats with water so they are fully submerged.
2. 2. Let the groats soak in the water overnight.
3. 3. Wash the pumpkins thoroughly and dry them off.
4. 4. Cut off the top third of each pumpkin, including the stem.
5. 5. Set this cut-off top aside to use as a lid later.
6. 6. Scoop out the flesh from the inside of the pumpkin shell.
7. 7. Remove all seeds and fibers.
8. 8. Cut the scooped-out flesh into rough chunks.
9. 9. Cut a thick slice off the bottom end of the pumpkin shell.
10. 10. Place the pumpkin on this new flat surface so it stands stably.
11. 11. Peel the onion.
12. 12. Dice the onion into very small cubes.
13. 13. Halve the bell pepper lengthwise.
14. 14. Remove the core from the bell pepper.
15. 15. Rinse the bell pepper halves.
16. 16. Dice the bell pepper flesh into fine cubes.
17. 17. Heat the butter in a large pot.
18. 18. Add the diced onions to the hot butter.
19. 19. Sauté the onions briefly until they are soft.
20. 20. Add two-thirds of the pumpkin chunks to the pot.
21. 21. Pour in a quarter liter of water.
22. 22. Cover the pot with a lid.
23. 23. Let the mixture cook on low heat for 15 minutes.
24. 24. Puree the soup until smooth using a hand blender.
25. 25. Drain the soaking water from the groats.
26. 26. Add the drained groats to the soup.
27. 27. Add the fine bell pepper cubes to the soup.
28. 28. Add the remaining third of the pumpkin chunks to the soup.
29. 29. Let everything simmer gently for another 20 minutes.
30. 30. Reduce the cooking time to the final 5 minutes.
31. 31. Stir the cream into the soup.
32. 32. Fill the hot soup into the hollowed-out pumpkin shells.
33. 33. Garnish the soup with a sprig of dill.
34. 34. Cut the toast bread slices into cubes.
35. 35. Heat some butter in a frying pan.
36. 36. Fry the bread cubes in the hot butter on all sides.
37. 37. Serve the crispy croutons alongside the soup.

Nutrition per serving

• kcal: 485
• Protein: 10 g · Fett/Fat: 28 g · Carbs: 47 g