Creamy Pumpkin Soup
Healthy, because
Even smarter
Thanks to its potassium content, pumpkin has a stimulating effect on kidney and bladder activity and thus regulates the water balance in a natural way. Pumpkin seeds provide valuable polyunsaturated fatty acids that are good for the heart and blood vessels.
You can also make this soup from other small pumpkins. The pumpkin seeds taste especially aromatic if you roast them beforehand in a pan without fat until they smell.
Ingredients
- Ingredients
- 2 small Pumpkin (such as Hokkaido)
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 1 Tbsp freshly grated ginger
- 1 l Vegetable broth
- 200 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- Pumpkin seed (to sprinkle, or pistachios)
Preparation steps
Halve the pumpkins, and remove the flesh without damaging the shell. Remove the seeds and coarsely dice the pumpkin. Peel and finely dice the onion and garlic. Sauté both in the butter until softened. Add the pumpkin and ginger, and sauté briefly. Add the broth, and simmer for 25-30 minutes, stirring occasionally.
Puree the soup (and pass through a fine strainer, if you'd like). Reduce the soup if it's too thin, or add some broth if it's too thick to reach the consistency you desire. Season the sour cream with salt, pepper, and nutmeg. Add the sour cream to the soup (minus 4 tablespoons).
Heat the hollowed pumpkin shells in a 80°C (approximately 175°F) oven for 10 minutes to warm through.
Pour the soup into the hollowed pumpkins, and top with the remaining sour cream. Garnish with pepper and toasted pumpkin seeds (or pistachios), and serve.
