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🍲 Pumpkin-Sweet Potato Soup

288 kcal · 30 min · 4 servings

Ingredients

• Hokkaido pumpkin 600 g
• sweet potatoes 600 g
• onions, yellow 2 pcs.
• ginger, fresh 10 g
• garlic cloves 1 pcs.
• oil 2 tbsp
• vegetable broth 1 L
• cilantro, fresh 20 g
• whipping cream 150 ml
• salt pinch
• pepper, black ground pinch
• curry powder pinch

Instructions

1. 1. Wash the pumpkin, cut it in half, scoop out the seeds and dice it. Peel, wash and dice the sweet potatoes. Peel and finely chop the onions, ginger, and garlic.
2. 2. Heat the oil in a pot over high heat and sauté the diced pumpkin with the sweet potatoes, onions, ginger, and garlic for about 4 minutes. If necessary, add the broth and pour it into the pot. Bring to a boil and simmer covered for about 15 minutes.
3. 3. Wash the coriander, shake it dry, remove the thick stems and chop it. Puree the soup until smooth, add the cream and season well with salt, pepper, and curry. Serve in bowls and garnish with coriander. Enjoy!

Nutrition per serving

• kcal: 288
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 33 g