Pumpkin Soup with Cream
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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)
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.
