Pumpkin Soup

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Average: 5 (5 votes)
(5 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.

Author of this recipe:

Ingredients

for
4
Ingredients
500 grams
Pumpkin pulp (such as Hokkaido)
1
Onion (diced)
2 tablespoons
1
Garlic clove (chopped)
1 teaspoon
Ginger root (freshly grated)
100 grams
starchy Potatoes
600 milliliters
Vegetable broth (or chicken stock)
100 milliliters
100 milliliters
freshly ground Pepper
Nutmeg (ground)
1 tablespoon

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.