Soul Food

Pumpkin Soup

5
Average: 5 (7 votes)
(7 votes)
Pumpkin Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Healthy, because

Even smarter

The autumn vegetable pumpkin scores with a lot of vitamins, including vitamin A, which supports the skin, eyes and vision. The complex carbohydrates from the potato also ensure a slow rise in blood sugar levels and a long satiation period.

For an extra crunch, you can roast a few pumpkin seeds without oil in a pan until they are fragrant and sprinkle over the finished soup.

Ingredients

for
4
Ingredients
500 grams Pumpkin (such as Hokkaido)
1 onion (diced)
2 tablespoons butter
1 garlic (chopped)
1 teaspoon ginger (freshly grated)
100 grams starchy potatoes
600 milliliters Vegetable broth (or chicken stock)
100 milliliters white wine
100 milliliters Whipped cream
salt
freshly ground peppers
Nutmeg (ground)
Cardamom
1 tablespoon Pumpkin seed oil
How healthy are the main ingredients?
PumpkinoniongarlicgingerpotatoWhipped cream

Preparation steps

1.

Coarsely dice the pumpkin, then rinse and peel the potato. Sauté the pumpkin, potato, ginger, onion, and garlic in butter. Season with a little of the cardamom. Deglaze with the white wine and the broth, then bring to a gentle simmer. Puree, and season to taste with salt, pepper, and nutmeg. If the soup is too thick (depending on the starch content of the pumpkin), thin with a little broth.

2.

Divide into small bowls, and drizzle with the pumpkin seed oil. Top with some fresh cracked pepper and a pinch of cardamom.