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🍲 Creamy Pumpkin Ginger Soup

206 kcal · 30 min · 4 servings

Ingredients

• Hokkaido pumpkin 1 kg
• apples, red 2 pcs.
• onions, yellow 1 pc.
• ginger, fresh 10 g
• butter 4 tbsp
• vegetable broth 700 ml
• apple juice 100 ml
• salt pinch
• pepper, black ground pinch
• sugar pinch
• curry powder pinch
• whipping cream 100 ml

Instructions

1. 1. Wash the pumpkin thoroughly under running water.
2. 2. Peel the hard skin off the pumpkin.
3. 3. Cut off the hard ends at the top and bottom.
4. 4. Cut the pumpkin in half in the middle.
5. 5. Scoop out the seeds with a spoon.
6. 6. Cut the flesh into cubes of approx. 2 cm.
7. 7. Wash the apples thoroughly.
8. 8. Cut the apples in half.
9. 9. Remove the core and the stem attachment.
10. 10. Cut the apples into approx. 2 cm cubes as well.
11. 11. Cut the onion in half.
12. 12. Remove the dry outer skin.
13. 13. Finely dice the onion.
14. 14. Wash the ginger.
15. 15. Peel off the thin skin.
16. 16. Chop the ginger finely.
17. 17. Heat a pot on medium heat.
18. 18. Add the butter to the pot.
19. 19. Let the butter melt.
20. 20. Add the onion to the butter.
21. 21. Add the ginger.
22. 22. Sauté the vegetables for approx. 2 minutes.
23. 23. Wait until the onions become translucent (glassy).
24. 24. Add the pumpkin cubes to the pot.
25. 25. Add the apple cubes.
26. 26. Fry everything for another 5 minutes.
27. 27. Prepare the broth according to package instructions, if necessary.
28. 28. Pour the broth over the vegetables.
29. 29. Pour the apple juice in as well.
30. 30. Bring the soup to a boil.
31. 31. Season with salt to taste.
32. 32. Season with pepper to taste.
33. 33. Add a little sugar.
34. 34. Add some curry powder.
35. 35. Cover the pot with a lid.
36. 36. Let the soup simmer for approx. 12 minutes.
37. 37. Remove the lid from the pot.
38. 38. Puree the soup in the pot with a hand blender.
39. 39. Taste the soup again.
40. 40. Correct the seasoning with salt, pepper, and curry.
41. 41. Pour the finished soup into the plates.
42. 42. Pour a splash of cream onto the soup.
43. 43. Hold the cream bottle approx. 10 cm above the plate.
44. 44. Pour the cream onto the soup in circular motions.
45. 45. Serve the soup immediately.

Nutrition per serving

• kcal: 206
• Protein: 3 g · Fett/Fat: 12 g · Carbs: 21 g