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🍽️ Creamy Asparagus Root Soup with Roasted Pumpkin Seeds

210 kcal · 30 min · 4 servings

Ingredients

• 400 g artichoke thistle
• 2 tbsp lemon juice
• 2 shallots
• 300 g potatoes
• 100 g pumpkin (e.g. Hokkaido)
• 1 tbsp sunflower oil
• 900 ml vegetable broth
• salt
• pepper (from the mill)
• 50 g crème fraîche
• 1 pinch freshly grated nutmeg
• 2 tbsp pumpkin seeds
• 2 tsp pumpkin seed oil

Instructions

1. 1. Wash the asparagus roots thoroughly.
2. 2. Peel the asparagus roots using rubber gloves.
3. 3. Cut the peeled asparagus roots into small pieces.
4. 4. Place the asparagus root pieces in a bowl of lemon water.
5. 5. Peel the shallots.
6. 6. Dice the shallots finely.
7. 7. Wash the potatoes and the pumpkin.
8. 8. Peel the potatoes and the pumpkin.
9. 9. Cut the potatoes into quarters.
10. 10. Cut the pumpkin into very fine strips or grate it finely.
11. 11. Heat the oil in a pot.
12. 12. Fry the shallots in the hot oil.
13. 13. Drain the asparagus roots and add them to the pot.
14. 14. Add the potato pieces to the pot.
15. 15. Sauté the ingredients for about 5 minutes.
16. 16. Deglaze the mixture with the broth.
17. 17. Season the soup with salt and pepper.
18. 18. Let the soup simmer for about 30 minutes.
19. 19. Cook the asparagus roots until they are soft.
20. 20. Puree the soup until smooth.
21. 21. Stir the crème fraîche into the soup.
22. 22. Grate some fresh nutmeg over the soup.
23. 23. Adjust the seasoning of the soup with the nutmeg.
24. 24. Heat a pan without adding fat.
25. 25. Roast the pumpkin seeds in the pan for 1 minute.
26. 26. Fill the soup into bowls.
27. 27. Add the fine pumpkin strips as a topping to the soup.
28. 28. Sprinkle the roasted pumpkin seeds over the soup.
29. 29. Drizzle some pumpkin seed oil over the finished soup.
30. 30. Serve the soup immediately.

Nutrition per serving

• kcal: 210
• Protein: 7 g · Fett/Fat: 13 g · Carbs: 17 g