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🍽️ Creamy Pumpkin Soup with Crunchy Walnut Croutons

442 kcal · 30 min · 4 servings

Ingredients

• 500 g pumpkin flesh
• 100 g floury potatoes (2 floury potatoes)
• 2 shallots
• 2 garlic cloves
• 1 small red chili pepper
• 1 tbsp olive oil
• 1 l vegetable broth (approx.)
• 80 g walnuts (6 tbsp)
• 120 g spelt baguette (4 slices)
• 15 g butter (1 tbsp)
• 0.5 organic lemon (zest and juice)
• 0.5 tsp ras el-hanout (Arab spice mix)
• salt
• pepper
• 200 g crème fraîche
• 10 g sage leaves (1 handful)

Instructions

1. 1. Peel the potatoes and the shallots. Peel the garlic as well. Cut the pumpkin flesh into small cubes. Dice the potatoes, shallots, and garlic finely. Cut the chili pepper in half lengthwise. Remove the seeds. Wash the pepper. Chop it finely.
2. 2. Heat one tablespoon of oil in a pot. Sauté the shallots, garlic, and chili over medium heat for 2 minutes. Add the pumpkin and potatoes. Sauté everything for another 2 minutes. Pour in the broth. Simmer the pumpkin over medium heat for 15 to 20 minutes until soft.
3. 3. Roughly chop the walnuts. Cut the baguette into cubes. Heat the butter in a frying pan. Add the bread cubes to the pan. Fry them for 4 minutes over medium heat until crispy. Add the walnuts. Fry them together for 1 minute. Season everything with lemon zest, Ras el-Hanout, salt, and pepper.
4. 4. Blend the soup until smooth. Stir in about two-thirds of the crème fraîche. Season the soup with lemon juice, salt, and pepper. Wash the sage leaves. Shake them dry. Divide the soup among the bowls. Top with the remaining crème fraîche. Sprinkle the walnut croutons over the top. Decorate the bowls with the sage leaves.

Nutrition per serving

• kcal: 442
• Protein: 9 g · Fett/Fat: 34 g · Carbs: 25 g