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🍲 Pumpkin-Potato Soup

211 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• Hokkaido pumpkin 1 pc.
• potatoes, mostly waxy 200 g
• carrots 2 pc.
• oil 2 tbsp
• vegetable broth 1 L
• salt pinch
• pepper, black ground pinch
• curry powder 1 tsp
• crème fraîche 4 tbsp

Instructions

1. 1. Cut the onion in half, peel it, and chop it finely. Wash the pumpkin, cut it in half, remove the seeds, and dice the flesh roughly. Peel the potatoes, wash them, and cut them into cubes. Peel the carrots, trim the ends, halve them lengthwise, and dice.
2. 2. Heat the oil in a pot over medium heat and sauté the onion for about 2 minutes. Add the prepared vegetables and sauté for about 4 minutes, stirring occasionally. Pour in the broth, season with salt, pepper, and curry, and bring to a boil. Cover and cook for about 25 minutes until very tender.
3. 3. Thoroughly blend the pumpkin-potato soup and adjust the seasoning to taste. Pour into cups, add a dollop of crème fraîche on top, and serve. Enjoy your meal!

Nutrition per serving

• kcal: 211
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 29 g