Pumpkin Soup
Healthy, because
Even smarter
The complex carbohydrates from the potato ensure a long lasting satiety. Pumpkin supplies the body with vitamin A and the Parma ham provides not only high-quality protein but also a lot of blood-forming iron. It is also rich in B vitamins, which are important for the brain and nerves.
The Parma ham can also be replaced by turkey ham. If you are looking for a meatless alternative, you can omit the ham and replace it with, for example, roasted smoked tofu slices.
Ingredients
- Ingredients
- 4 small Pumpkin (such as Golden Nugget or Hokkaido)
- 200 grams floury potatoes
- 1 onion
- 1 garlic clove
- 2 centimeters fresh ginger
- 2 Tbsps butter
- 700 Vegetable broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 8 slices Prosciutto
- 4 tsps pink peppercorns
Preparation steps
Cut the lids from the pumpkins. Hollow pumpkin carefully without damaging the shell case. Remove the seeds and cube the pumpkin flesh. Place the hollowed-out pumpkins in the oven at 80°C (approximately 175°F) to keep warm.
Peel and dice the potatoes. Peel and finely chop the onion, garlic, and ginger. Saute the onion, garlic and ginger in hot butter until translucent.. Add the pumpkin cubes and saute briefly. Pour in the broth, add the potatoes and simmer for 25-30 minutes, stirring occasionally.
Puree the soup. and add the cream to the desired consistency. Season with salt, pepper and nutmeg.
Fill the hollowed pumpkin with the soup. Serve garnished with ham and pink pepper.
