Creamy Pumpkin Soup
Healthy, because
Even smarter
Almonds provide not only high-quality protein but also many filling fibres. Their valuable unsaturated fatty acids protect blood vessels and the heart. They also contain a lot of bone-strengthening calcium and blood-forming iron.
You would like to prepare this soup without animal products? No problem, use an alternative product based on soya, oats or coconut or a little more almond paste instead of cream.
Ingredients
- Ingredients
- 400 grams Pumpkin (peeled and seeded)
- 1 starchy potato
- 1 onion
- 1 garlic clove
- 3 Tbsps butter
- ½ tsp Curry powder
- 600 Vegetable broth
- 2 Tbsps slivered almonds
- 150 milliliters Whipped cream
- 1 Tbsp Crème fraiche
- salt
- cayenne pepper
- Nutmeg
- 2 Tbsps Pumpkin seed oil
- Chervil (for garnish)
Preparation steps
Peel and dice the potato. Cut the pumpkin into cubes.
Peel and finely chop the onion and garlic. Heat the butter in a pan, sauté the onion and garlic, then add the pumpkin and curry powder. Mix in the broth, add the potatoes, and simmer for 25-30 minutes.
Toast the almonds in a dry pan.
Puree the soup, then mix in the cream and creme fraiche. Add enough broth to reach your desired consistency. Bring the soup to a boil, and season to taste with salt, cayenne pepper, and nutmeg.
Transfer the soup to bowls, then sprinkle with almonds and drizzle with oil. Garnish with parsley and serve.
