Creamy Pumpkin Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Hokkaido pumpkin (about 1.5-2 kg (should be about 400 grams of pulp)
- 2 shallots
- 2 Tbsps vegetable oil
- 750 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- 1 splash lemon juice
- freshly ground peppers
- Ingredients
- roasted Pumpkin seed
- Pumpkin seed oil
- Basil
How healthy are the main ingredients?
Whipped creamHokkaido pumpkinshallotsaltPumpkin seedPumpkin seed oilPreparation steps
1.
Rinse the pumpkin, remove the stalk and halve the pumpkin. Scrape out the seeds with a spoon. Peel and chop the pumpkin into small pieces. Peel and dice the shallots. Saute the shallots in hot oil until translucent. Add the pumpkin and saute for 2-3 minutes. Pour in the broth and cream. Cover and simmer for about 20 minutes, stirring occasionally.
2.
Puree the soup with a hand blender. Depending on the desired consistency, let simmer or add more broth. Season with salt, pepper and lemon juice.
3.
Serve garnished with pumpkin seeds, oil and basil.
