← All recipes

🍽️ Creamy White Cabbage and Pumpkin Soup

150 kcal · 30 min · 4 servings

Ingredients

• 500 g white cabbage (approx. 1 kg)
• 400 g pumpkin (1 piece)
• 2 large onions
• 2 garlic cloves
• 1 tbsp oil
• 2 tbsp chopped parsley
• 1 large, tart apple
• 1 tbsp horseradish (fresh or jarred)
• vegetable broth extract (to taste)
• salt
• pepper (from the mill)

Instructions

1. 1. Cut the white cabbage into quarters, remove the hard core, and wash the vegetable under running water.
2. 2. Slice the white cabbage into thin strips.
3. 3. Peel the pumpkin and remove the seeds.
4. 4. Cut the pumpkin flesh into small cubes.
5. 5. Peel the onion and garlic and chop both finely.
6. 6. Heat oil in a pot and sauté the onions and garlic in it until they become translucent.
7. 7. Add the sliced white cabbage and pumpkin cubes to the pot.
8. 8. Sauté the vegetables briefly while stirring.
9. 9. Pour in 800 milliliters of water.
10. 10. Bring the mixture to a boil.
11. 11. Season the soup with vegetable broth, salt, and pepper.
12. 12. Simmer the soup on low heat for about 20 minutes until the cabbage is tender.
13. 13. Peel the apple and cut it into cubes.
14. 14. Add the apple cubes to the pot and cook them for the last 5 minutes.
15. 15. Stir the fresh herbs into the soup.
16. 16. Refine the flavor with horseradish and a little more salt if needed.

Nutrition per serving

• kcal: 150
• Protein: 3 g · Fett/Fat: 5 g · Carbs: 25 g