Pumpkin Soup with Pumpkin Seeds

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Pumpkin Soup with Pumpkin Seeds
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
2 Hokkaido pumpkin (about 300 g)
1 onion
2 tablespoons vegetable oil
1 liter Vegetable broth
200 milliliters Whipped cream
salt
freshly ground peppers
Nutmeg
1 teaspoon Curry powder
4 tablespoons Pumpkin seed
How healthy are the main ingredients?
Whipped creamPumpkin seedHokkaido pumpkinonionsaltNutmeg

Preparation steps

1.

Rinse and halve the pumpkin. Remove the seeds and dice. Peel and finely chop the onion. Heat the oil in a saucepan, and sauté until the onions are soft. Add the pumpkin, and sauté another 3-5 minutes, then add the broth. Cook for 25-30 minutes over medium heat until soft.

2.

Puree with an immersion blender and bring to a boil again. Stir in the cream and season with salt, pepper, nutmeg, and curry powder. If too thick, add a bit more broth. Toast the pumpkin seeds in a dry frying pan. Divide the soup into preheated bowls, and garnish with the pumpkin seeds.