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)
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.
