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🍽️ Quick Hokkaido Pumpkin Cream Soup

297 kcal · 30 min · 4 servings

Ingredients

• 800 g Hokkaido pumpkin
• 1 vegetable onion
• 2 garlic cloves
• 2 tbsp vegetable oil
• 700 ml vegetable broth
• 2 slices spelt whole grain toast
• 150 ml whipping cream
• salt
• pepper
• 1 tbsp curry powder
• 2 tbsp sour cream

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the seeds and fibrous flesh with a spoon.
4. 4. Cut the firm flesh into small cubes.
5. 5. Peel the onion and the garlic.
6. 6. Dice the onion and garlic very finely.
7. 7. Heat oil in a large pot.
8. 8. Sauté the onions and garlic over medium heat for two minutes.
9. 9. The ingredients should become translucent, but not brown.
10. 10. Add the pumpkin cubes to the pot.
11. 11. Sauté the pumpkin for two to three minutes.
12. 12. Deglaze the pumpkin with the broth.
13. 13. Bring the soup to a boil.
14. 14. Reduce the heat to medium.
15. 15. Cook the soup for 15 to 20 minutes.
16. 16. The pumpkin is done when it is soft.
17. 17. Toast the bread slices in the toaster.
18. 18. Cut each toast slice into four long strips.
19. 19. Puree the hot soup finely with a hand blender.
20. 20. Stir the cream into the pureed soup.
21. 21. Bring the soup to a boil again briefly.
22. 22. Season the soup with salt, pepper, and curry powder.
23. 23. Fill the soup into deep soup bowls.
24. 24. Add one teaspoon of sour cream to each serving.
25. 25. Serve the soup with two toast strips per bowl.

Nutrition per serving

• kcal: 297
• Protein: 6 g · Fett/Fat: 22 g · Carbs: 20 g