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🍽️ Spicy Pumpkin and Potato Soup

248 kcal · 30 min · 4 servings

Ingredients

• 100 g mealy-cooking potatoes
• 400 g pumpkin flesh peeled and seeded (e.g. Muscat or Butternut pumpkin)
• 2 shallots
• 1 garlic clove
• 1 red chili pepper
• 2 tbsp olive oil
• 0.5 tsp curry powder
• 750 ml vegetable broth
• 200 ml whipping cream
• salt
• 1 drop lemon juice
• pepper (from the mill)
• 1 tbsp thyme leaves (for garnish)
• 4 bay leaves (for garnish)

Instructions

1. 1. Peel the potatoes, wash them, and cut them into small cubes.
2. 2. Cut the pumpkin flesh into small cubes as well.
3. 3. Peel the shallots and garlic, then chop both finely.
4. 4. Wash the chili pepper, cut it in half lengthwise, remove the seeds, and dice it finely.
5. 5. Set aside about half of the chili cubes for garnish.
6. 6. Heat oil in a pot and sauté the remaining chili along with the shallots and garlic briefly until soft but not brown.
7. 7. Add the pumpkin and potato cubes to the pot.
8. 8. Dust the vegetables with curry powder and sauté briefly.
9. 9. Deglaze the vegetables with the broth.
10. 10. Let the soup simmer on low heat for 25 to 30 minutes.
11. 11. Set aside about 4 tablespoons of cream and add the rest to the soup.
12. 12. Puree the soup finely with an immersion blender.
13. 13. Strain the soup through a fine sieve to achieve a smooth consistency.
14. 14. Serve the soup onto plates.
15. 15. Garnish the soup with the reserved chili cubes, fresh herbs, and the 4 tablespoons of cream.

Nutrition per serving

• kcal: 248
• Protein: 4 g · Fett/Fat: 21 g · Carbs: 11 g