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🍽️ Creamy Pumpkin and Potato Soup

206 kcal · 30 min · 4 servings

Ingredients

• 200 g starchy potatoes
• 500 g pumpkin flesh (peeled and seeded, e.g. butternut squash)
• 1 onion
• 20 g ginger (whole)
• 1 garlic clove
• 2 tbsp rapeseed oil
• 1 l vegetable broth
• salt
• pepper
• nutmeg
• 20 g sour cream (4 tsp)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the peeled potatoes into small cubes.
3. 3. Cut the pumpkin flesh into small cubes as well.
4. 4. Peel the onion, the ginger, and the garlic.
5. 5. Finely chop the onion, the ginger, and the garlic.
6. 6. Heat some oil in a large pot.
7. 7. Sauté the chopped onion, ginger, and garlic over medium heat for 2 minutes.
8. 8. Let the onions become translucent.
9. 9. Add the pumpkin and potato cubes to the pot.
10. 10. Sauté the vegetables briefly.
11. 11. After another 2 minutes, pour in the broth.
12. 12. Let the soup simmer for about 30 minutes over low heat.
13. 13. Puree the finished soup finely with a hand blender.
14. 14. Season the soup with salt, pepper, and nutmeg.
15. 15. Distribute the soup onto bowls.
16. 16. Stir in 1 teaspoon of sour cream into each bowl.
17. 17. Sprinkle the soup with freshly ground pepper.
18. 18. Serve the soup with spelt whole grain bread if desired.

Nutrition per serving

• kcal: 206
• Protein: 4 g · Fett/Fat: 13 g · Carbs: 18 g