← All recipes

🍲 Creamy Pumpkin Soup with Cheese-Pumpkin Seed Crispy Sticks

370 kcal · 30 min · 4 servings

Creamy Pumpkin Soup with Cheese-Pumpkin Seed Crispy Sticks Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the shallots and peel them. Dice the shallots roughly. Peel the carrots and cut them into large chunks. Wash the pumpkin thoroughly. Cut it in half. Remove the seeds with a spoon. Dice the pumpkin flesh.
  2. 2. Heat 2 tablespoons of oil in a pot over medium heat. Sauté the shallots for about 2 minutes until they become translucent. Add the carrots and pumpkin cubes. Fry the vegetables for approx. 2 minutes. Preheat the oven to 200 °C top and bottom heat.
  3. 3. Season the vegetables with nutmeg. Prepare the vegetable broth according to package instructions. Pour the broth into the pot. Bring the soup to a boil. Simmer the soup covered over medium heat for about 20 minutes. Stir the soup occasionally.
  4. 4. Unroll the puff pastry along with the baking paper. Cut the dough in half across the width. Whisk an egg in a bowl. Brush the two dough halves with the egg. Distribute the grated Emmental cheese evenly over the egg. Sprinkle 3 tablespoons of pumpkin seeds over it. Salt and pepper the dough. Cover the dough with the second half (egg side facing inwards). Press the layers together lightly.
  5. 5. Cut the puff pastry into strips about 2 cm wide. Twist the strips slightly. Brush the sticks with egg. Decorate them with a few pumpkin seeds. Place the puff pastry sticks on a baking sheet lined with baking paper. Use the remaining dough as well. Bake the sticks on the middle rack for approx. 15–20 minutes until golden brown.
  6. 6. Wash the thyme and dry it. Finely chop the thyme. Roughly chop the remaining pumpkin seeds. Add 2 tablespoons of sour cream to the soup shortly before the end of the baking time. Puree the soup finely. Season the soup with salt, pepper, and a pinch of sugar.
  7. 7. Take the cheese-pumpkin sticks out of the oven. Serve the pumpkin soup in deep plates. Add some sour cream to the soup. Sprinkle the soup with thyme and chopped pumpkin seeds. Serve the dish. Enjoy your meal! Tip: You can skip twisting the sticks. Press them together on the side, e.g., with a fork, and bake them as described.

Nutrition per serving