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Pumpkin Soup

with pepper and dill

Pumpkin Soup
294
calories
Calories
45 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
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 Whipping cream
Salt
freshly ground pepper
Lemon juice
1 pinch Sugar
1 pinch freshly grated Nutmeg
1 tablespoon Butter
1 yellow, green and red Bell pepper (cut into diamonds)
Dill
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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.