Local & Seasonal

Pumpkin Soup

5
Average: 5 (1 vote)
(1 vote)
Pumpkin Soup
share Share
print
bookmark_border Copy URL
Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in

Healthy, because

Even smarter

The complex carbohydrates from the potato ensure a long-lasting satiation. The pumpkin has a stimulating effect on the bladder and kidneys, because the abundant potassium in the pumpkin gently frees the body from excess water retention. The pumpkin seed oil protects against free radicals and helps to counteract cardiovascular diseases.

If you want to make this creamy pumpkin soup without animal products, simply leave out the cream and crème fraîche. The dairy products can be replaced, for example, by yoghurt and cream alternatives based on soy, coconut or rice.

Ingredients

for
4
For the soup
150 grams starchy potatoes
500 grams Pumpkin (such as Hokkaido; peeled and seeded)
1 onion
1 garlic clove
2 Tbsps butter
1 tsp Curry powder
750 milliliters Vegetable broth
100 milliliters Orange juice
2 Tbsps Pumpkin seed
100 milliliters Whipped cream
50 grams Crème fraiche
salt
cayenne pepper
Nutmeg
To garnish
5 Patty pan squashes
vegetable oil (for cooking)
salt
Pumpkin seed oil
Pumpkin seed (chopped and toasted)
Chervil
How healthy are the main ingredients?
PumpkinpotatoOrange juiceWhipped creamPumpkin seedonion

Preparation steps

1.

For the soup, peel and dice the potatoes. Cut the pumpkin into cubes. Peel and chop the onion and garlic. Saute the onion and garlic in hot butter until translucent. Add the diced pumpkin and curry. Saute briefly. Pour in the broth and orange juice. Add the potatoes. Simmer for 25-30 minutes.

2.

For the garnish, rinse the squashes, halve 4 lengthwise and cut the remaining into thin slices. Saute in hot oil until golden brown (the slices will take 2-3 minutes, the halves 5-6 minutes). Let drain on paper towels and season with salt.

3.

Puree the soup. Stir in the cream and creme fraiche. Season with salt, cayenne pepper and nutmeg.

4.

Skewer the squashes.

5.

Pour the soup into bowls. Garnish with a few drops of pumpkin seed oil, pumpkin seeds and chervil. Serve with the squash skewers.