Pumpkin Soup with Cream

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Pumpkin Soup with Cream
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
100 grams starchy potatoes
1 carrot
2 centimeters fresh ginger
400 grams Pumpkin (peeled and seeded, such as Hokkaido)
1 onion
1 garlic clove
1 Tbsp butter
1 Tbsp olive oil
1 l Vegetable broth
3 Tbsps Pumpkin seed
200 grams Whipped cream
salt
freshly ground peppers
Nutmeg (freshly ground)
Pumpkin seed oil (for garnish)
How healthy are the main ingredients?
PumpkinWhipped creampotatoPumpkin seedgingerolive oil

Preparation steps

1.

Peel the potatoes, carrot and ginger and dice. Cut the pumpkin flesh into cubes. Peel the onion and garlic, cube small, sauté until translucent in a pan in hot butter and oil, then add diced pumpkin, carrots and ginger and cook briefly. Pour in the broth, add the potatoes to the pot and simmer quietly for 25-30 minutes.

2.

Meanwhile, toast pumpkin seeds in a dry frying pan.

3.

Puree the soup. Pour half of the cream into the mixture. Bring to a boil again, season with salt, pepper and nutmeg. Beat the rest of the cream until stiff.

4.

Pour the soup into plates and serve garnished with whipped cream, the pumpkin seeds and some pumpkin seed oil.