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🍲 Creamy Pumpkin Soup with Fresh Chives

185 kcal · 30 min · 4 servings

Ingredients

• Yellow onions 1 pc.
• Carrots 2 pc.
• Hokkaido pumpkin 1 pc.
• Potatoes, mostly waxy 250 g
• Green apples 1 pc.
• Oil 2 tbsp
• Vegetable broth 1.5 L
• Fresh chives 20 g
• Salt pinch
• Black ground pepper pinch
• Sugar pinch

Instructions

1. 1. Cut the onion in half and peel off the outer skin.
2. 2. Wash the carrots thoroughly, peel them, and cut off the ends.
3. 3. Wash the pumpkin, cut off the ends, halve it, and remove the seeds with a spoon.
4. 4. Cut the pumpkin and carrots into coarse cubes.
5. 5. Peel the potatoes, wash them, and cut them into coarse cubes as well.
6. 6. Peel the apple, cut it into quarters, and remove the core.
7. 7. Cut the apple into cubes.
8. 8. Place the chopped onion into the mixing bowl.
9. 9. Chop the onion for 5 seconds on speed 5.
10. 10. Scrape down the onion pieces with a spatula.
11. 11. Add the oil.
12. 12. Sauté the onions for 3 minutes at 120 degrees Celsius on speed 2.
13. 13. Add the pumpkin, carrots, potatoes, and apple.
14. 14. Chop the vegetables for 3 seconds on speed 5.
15. 15. Add the vegetable broth.
16. 16. Cook the soup for 20 minutes at 100 degrees Celsius on speed 1.
17. 17. Wash the chives in the meantime.
18. 18. Shake the chives dry.
19. 19. Cut the chives into fine rings.
20. 20. Puree the soup slowly on speed 5 to 9 for 45 seconds after cooking.
21. 21. Season the soup with salt, pepper, and sugar.
22. 22. Thin the soup with a little water if it is too thick.
23. 23. Pour the soup into bowls.
24. 24. Sprinkle the chive rings over the soup.
25. 25. Serve the soup hot.

Nutrition per serving

• kcal: 185
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 33 g