Creamy Pumpkin Soup in a Hollow Pumpkin
Healthy, because
Even smarter
Parmesan cheese provides a good portion of protein as well as plenty of calcium, which is good for strong bones and healthy teeth. Mint is a true miracle cure: it has a generally stimulating effect thanks to the essential oil menthol it contains, thus helping with breathing problems and colds, is good for digestion and soothes the stomach.
Instead of the Parmesan chips you can also use roasted pumpkin seeds or homemade croutons as a crispy topping.
Ingredients
- For the soup
- 4 small Pumpkin (e.g. Golden Nugget or Hokkaido)
- 200 grams potatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 600 Vegetable broth
- 200 milliliters Whipped cream
- salt
- peppers
- Nutmeg
- For the garnish
- Parmesan
- fresh Fresh herbs (e.g. mint)
Preparation steps
Cut the tops from the pumpkins and hollow without damaging the shell. Remove the seeds and cut pumpkin flesh into cubes. Place hollowed-out pumpkins in the oven at 80 ° C (approximately 175 ° F) and keep warm.
Peel the potatoes and dice. Peel the onion and garlic and chop. Sauté garlic and onion until translucent in hot butter and then add in the pumpkin cubes and sauté briefly. Pour in the broth and add potatoes. Simmer for 25-30 minutes, stirring occasionally.
Puree soup with an immersion blender. Add the whipping cream and stir. Depending on the desired consistency, add more broth or simmer down. Season with salt, pepper and nutmeg.
Pour the soup into the hollowed pumpkins and serve garnished as desired with parmesan and herbs.
