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Ingredients
for
4
Creamy Pumpkin Soup
20 min., ready in 55 min.
Time:
Ingredientsfor
- To garnish
- Pumpkin seed oil
- roasted Pumpkin seed
- For the soup
- 1 carrot
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 26 ozs Vegetable broth
- 1 Tbsp freshly grated ginger
- 5 ozs Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation
1.
Cut a lid off the pumpkin. Gently scoop out the pumpkin flesh and seeds, so that 1/2" thick edge remains. Cube the pumpkin flesh.
2.
Peel and chop the potatoes and carrot. Peel and chop the onion and garlic. Saute the onion, garlic and carrot in butter until translucent. Pour in the pumpkin cubes and saute briefly. Pour in the broth, potatoes and ginger. Simmer for about 25-30 minutes, stirring occasionally.
3.
Warm the hollowed-out pumpkin for about 15 minutes at 175°F.
4.
Puree the soup. Stir in the cream. Depending on the desired consistency, let simmer or add broth. Season with salt, pepper and nutmeg.
5.
Finely puree the soup again. Pour into the pumpkin. Serve garnished with pumpkin seed oil and pumpkin seeds.