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🍲 Creamy Pumpkin-Pear Soup with Crepe Skewers and Herb Cream Cheese

400 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• carrots 2 pc.
• hokkaido pumpkin 600 g
• pears 2 pc.
• butter 2 tbsp
• curry powder 2 tsp
• vegetable broth 800 ml
• whipping cream 200 ml
• milk 100 ml
• eggs 3 pc.
• wheat flour, type 405 125 g
• salt pinch
• parsley, fresh 20 g
• cream cheese, plain 100 g
• pepper, black ground pinch
• oil 2 tbsp

Instructions

1. 1. Halve the onion and peel it. Dice the onion into fine cubes.
2. 2. Peel the carrots and trim the ends. Cut the carrots into pieces.
3. 3. Wash the pumpkin. Cut it in half. Remove the seeds. Cut the pumpkin flesh into cubes.
4. 4. Peel the pear. Cut it into quarters. Remove the core. Roughly chop the pear into cubes.
5. 5. Melt the butter in a pot over medium heat.
6. 6. Add the onions and curry powder to the pot. Sauté the mixture for about two minutes until the onions are translucent.
7. 7. Add the pumpkin cubes and carrot pieces to the pot. Sauté everything for another two minutes.
8. 8. Pour the vegetable broth and cream into the pot. Bring the mixture to a boil.
9. 9. Let the soup simmer on medium heat for about 25 minutes.
10. 10. Add the milk, eggs, flour, and salt to a bowl.
11. 11. Whisk the ingredients with a whisk until a smooth batter forms.
12. 12. Let the batter rest for a short moment.
13. 13. Wash the parsley. Dry it thoroughly.
14. 14. Pluck the parsley leaves from the stems. Finely chop the leaves.
15. 15. Place the cream cheese in a bowl. Mix the chopped parsley into the cream cheese.
16. 16. Season the cream cheese mixture with salt and pepper. Taste and adjust.
17. 17. Heat a pan over medium heat.
18. 18. Brush the pan with half a teaspoon of oil.
19. 19. Pour a ladle of batter into the pan. Tilt the pan to spread the batter evenly.
20. 20. Cook the crepe for about one to two minutes until it is golden brown and set. It should release from the bottom of the pan.
21. 21. Carefully flip the crepe. Cook the other side for about one minute until golden brown.
22. 22. Set the finished crepe aside. Repeat the process until all the batter is used.
23. 23. Spread the herb cream cheese mixture over the crepes.
24. 24. Roll up the crepes. Cut them into pieces if desired. Skewer the pieces.
25. 25. Add the diced pear to the pumpkin soup.
26. 26. Blend the soup until smooth.
27. 27. Season the soup with salt and pepper. Taste and adjust.
28. 28. Serve the pumpkin-pear soup on plates. Serve with the crepe skewers.

Nutrition per serving

• kcal: 400
• Protein: 10 g · Fett/Fat: 22 g · Carbs: 40 g