Creamy Pumpkin Soup

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Creamy Pumpkin Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
2 carrots
400 grams Pumpkin (peeled and seeded, such as muscat or butternut squash)
1 onion
1 garlic clove
1 tsp freshly grated ginger
2 Tbsps butter
800 milliliters Beef broth
150 milliliters Whipped cream
salt
cayenne pepper
freshly ground Nutmeg
Pumpkin seed oil (for drizzling)
How healthy are the main ingredients?
PumpkinWhipped creamgingercarrotoniongarlic clove

Preparation steps

1.

Peel and dice carrots. Cut pumpkin pulp into cubes. Peel onion and garlic, chop finely. Heat oil in a saucepan and saute onion, garlic and ginger. Add pumpkin and carrot cubes and sauté briefly. Add broth and simmer for 25-30 minutes on low heat. Puree soup. If desired, simmer for a little bit more to thicken soup. Add cream (up to 4-6 tablespoons). Stir, season with salt, cayenne pepper and nutmeg.

2.

Pour soup into preheated soup bowls, sprinkle with pumpkin seed oil and serve with bread.