Pumpkin Soup
Healthy, because
Even smarter
The complex carbohydrates from the potato ensure a long-lasting satiation. The pumpkin has a stimulating effect on the bladder and kidneys, because the abundant potassium in the pumpkin gently frees the body from excess water retention. The pumpkin seed oil protects against free radicals and helps to counteract cardiovascular diseases.
If you want to make this creamy pumpkin soup without animal products, simply leave out the cream and crème fraîche. The dairy products can be replaced, for example, by yoghurt and cream alternatives based on soy, coconut or rice.
Ingredients
- For the soup
- 150 grams starchy potatoes
- 500 grams Pumpkin (such as Hokkaido; peeled and seeded)
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 1 tsp Curry powder
- 750 milliliters Vegetable broth
- 100 milliliters Orange juice
- 2 Tbsps Pumpkin seed
- 100 milliliters Whipped cream
- 50 grams Crème fraiche
- salt
- cayenne pepper
- Nutmeg
- To garnish
- 5 Patty pan squashes
- vegetable oil (for cooking)
- salt
- Pumpkin seed oil
- Pumpkin seed (chopped and toasted)
- Chervil
Preparation steps
For the soup, peel and dice the potatoes. Cut the pumpkin into cubes. Peel and chop the onion and garlic. Saute the onion and garlic in hot butter until translucent. Add the diced pumpkin and curry. Saute briefly. Pour in the broth and orange juice. Add the potatoes. Simmer for 25-30 minutes.
For the garnish, rinse the squashes, halve 4 lengthwise and cut the remaining into thin slices. Saute in hot oil until golden brown (the slices will take 2-3 minutes, the halves 5-6 minutes). Let drain on paper towels and season with salt.
Puree the soup. Stir in the cream and creme fraiche. Season with salt, cayenne pepper and nutmeg.
Skewer the squashes.
Pour the soup into bowls. Garnish with a few drops of pumpkin seed oil, pumpkin seeds and chervil. Serve with the squash skewers.
