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🍽️ Creamy Pumpkin Soup with Hokkaido and Courgette

411 kcal · 30 min · 4 servings

Ingredients

• 150 g floury potatoes
• 700 g Hokkaido pumpkin
• 1 onion
• 1 clove of garlic
• 2 tbsp rapeseed oil
• 1 tsp curry powder
• 750 ml vegetable broth
• 100 ml orange juice
• 100 ml whipping cream
• 50 g crème fraîche
• salt
• cayenne pepper
• nutmeg
• 5 mini pattypan squash
• vegetable oil (for frying)
• 30 g pumpkin seeds (2 tbsp)
• pumpkin seed oil
• 2 sprigs chervil

Instructions

1. 1. Peel the potatoes and wash them under running water.
2. 2. Cut the potatoes into small cubes.
3. 3. Wash the Hokkaido pumpkin and cut it in half.
4. 4. Remove the inside and seeds of the Hokkaido pumpkin.
5. 5. Cut the Hokkaido and other pumpkin varieties into cubes.
6. 6. Peel the onion and garlic.
7. 7. Chop the onion and garlic very finely.
8. 8. Heat two tablespoons of oil in a pot.
9. 9. Sauté the onions and garlic over medium heat for two minutes.
10. 10. Wait until the onions and garlic are soft and translucent.
11. 11. Add the pumpkin cubes and curry powder to the pot.
12. 12. Cook everything for another two minutes.
13. 13. Pour in the vegetable broth and orange juice.
14. 14. Add the potatoes to the pot.
15. 15. Let the soup simmer gently over low heat for 25 to 30 minutes.
16. 16. Roast the pumpkin seeds in a pan without oil over medium heat.
17. 17. Wait until the pumpkin seeds smell fragrant.
18. 18. Let the pumpkin seeds cool down.
19. 19. Chop the cooled pumpkin seeds coarsely.
20. 20. Wash the courgettes (patissons).
21. 21. Cut four courgettes in half lengthwise.
22. 22. Slice or shred one more courgette into thin slices.
23. 23. Heat some vegetable oil in the pan.
24. 24. Fry the courgettes over medium heat until golden brown.
25. 25. Fry the courgette slices for two minutes.
26. 26. Fry the courgette halves for five to six minutes.
27. 27. Remove the courgettes from the pan.
28. 28. Let the courgettes drain on kitchen paper.
29. 29. Sprinkle the courgettes lightly with salt.
30. 30. Thread the courgettes onto skewers.
31. 31. Wash the chervil.
32. 32. Shake the chervil dry.
33. 33. Pluck off the chervil leaves.
34. 34. Blend the finished soup smoothly using a hand blender.
35. 35. Stir in the cream and crème fraîche.
36. 36. Add a little more broth or let it reduce slightly, depending on your preferred consistency.
37. 37. Season the soup with salt, cayenne pepper, and nutmeg.
38. 38. Fill the finished soup into deep bowls.
39. 39. Garnish the soup with the courgette skewers and slices.
40. 40. Drizzle a few drops of pumpkin seed oil over the soup.
41. 41. Sprinkle the roasted chopped pumpkin seeds over the soup.
42. 42. Top the soup with fresh chervil.

Nutrition per serving

• kcal: 411
• Protein: 9 g · Fett/Fat: 30 g · Carbs: 26 g