Pumpkin Soup

with pepper and dill
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Pumpkin Soup
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
294
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories294 kcal(14 %)
Protein3.2 g(3 %)
Fat27.7 g(24 %)
Carbohydrates9 g(6 %)

Ingredients

for
4
Ingredients
500 grams Muscat de Provence squash (rinsed)
1 shallot
100 grams Celery root
50 grams butter
1 generous pinch Curry
sweet ground paprika
1 tablespoon Tomato paste
600 milliliters chicken stock (finished product)
200 milliliters Whipped cream
salt
freshly ground pepper
lemon juice
1 pinch sugar
1 pinch freshly grated Nutmeg
Ingredients
1 tablespoon butter
1 yellow, green and red Bell pepper (cut into diamonds)
Dill
How healthy are the main ingredients?
shallotCurryTomato pasteWhipped creamsaltsugar

Preparation steps

1.

Dice the squash. Peel and dice the shallot. Peel and dice the celery root. Heat the butter in a large pot. Add the vegetables and saute. Sprinkle with curry and paprika. Stir in the tomato paste. Pour in the chicken stock and stir well. Cover and simmer for about 30 minutes.

2.

Whip half of the cream until stiff. Puree the soup. Stir in the remaining cream and bring to a boil. Season with salt, pepper, lemon juice, nutmeg and sugar.

3.

Heat the butter. Briefly saute the peppers. Whisk the whipped cream into the soup. Serve with peppers and dill.