Creamy Pumpkin Soup

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Creamy Pumpkin Soup
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Health Score:
7,5 / 10
45 min.
ready in 1 hr 15 min.
Ready in


For the soup
2 tablespoons sunflower oil
2 onions (finely diced)
3.333 cups Pumpkin (e. g. Hokkaido pumpkin, roughly diced)
1 teaspoon Curry powder
1 pinch Turmeric
3 ½ cups vegetable stock
1 ⅛ cups Leeks (cut into rings)
4 tablespoons mixed Seed (e. g. pumpkin seeds, sunflower seeds, peanuts)
2 tablespoons Lime juice
4 mini Hokkaido pumpkin (hollowed out, to serve)
1 piece freshly grated ginger (approx. 3 cm long, grated)
cup cream (at least 30% fat)
For the elderberry drink
1 ½ cups unsweetened Elderberry juice
¼ cup dry Red wine
cup Orange juice
2 tablespoons sugar
3 tablespoons honey
1 tablespoon lemon juice
4 slices Oranges
How healthy are the main ingredients?
PumpkinLeekOrange juiceOrangehoneysugar

Kitchen utensils

1 Bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Fine grater, 1 Grilling tongs, 1 Brush, 1 Citrus juicer, 1 Aluminum foil, 1 Freezer bag, 1 Grill, 1 Teaspoon, 1 Small knife, 1 Fork

Preparation steps

Heat the sunflower oil in a pot and fry the onions. Add the pumpkin, curry powder and turmeric and quench with the vegetable stock. Season with salt and white pepper and cook with a lid on for 20-25 minutes.
Blanche the leek in salt water for 4-5 minutes. Remove, quench in cold water and drain.
Dry roast the seeds in a pan until you can smell then. Remove from the pan and set aside.
When the pumpkin is soft, puree the soup and season with lime juice and salt. Pour the soup into the hollowed out mini pumpkins and season with the ginger. Add the leek and sprinkle the nuts and seeds on top. Whip the cream and use to garnish the soup.
To make the elderberry drink bring the elderberry juice, red wine, orange juice and sugar to the boil. Stir in the honey and season with the lemon juice. Pour into glasses and serve garnished with orange slices.