Pumpkin Soup: Keeps you warm on cold days

Autumn is pumpkin time: the plant fruit tastes great in a wide variety of soups and keeps your stomach warm on cold evenings in autumn. You can find the recipe for the delicious pumpkin soup here.

With only 24 to 27 calories per 100 grams, pumpkin  is a delicious and healthy basis for soups and other main courses. Its  fiber keeps  you full for a long time. In addition, the pumpkin is a great source of vitamins and nutrients. Vitamin C  and  zinc  help prevent colds on cold autumn days and strengthen the immune system. The recipe for a delicious pumpkin soup can be found here.

Grocery List – Pumpkin Soup with Hokkaido or Butternut

For 4 to 6 servings you will need:

  • 1.5kg squash: Butternut or Hokkaido, whichever you prefer
  • 800 g carrots
  • 1 leek
  • 2  tbsp ground cumin
  • 2 tsp paprika powder
  • Chili flakes, to taste
  • 4 tbsp olive oil
  • 4 shallots
  • 600 ml vegetable broth
  • salt and pepper
  • 2 tbsp apple cider vinegar
  • 200 g sour cream
  • 1 tsp pumpkin seed oil
  • Pumpkin seeds, for garnish

Pumpkin Soup – easy to make

You should plan a total of 1.5 hours:

  1. Preheat the oven to 180 degrees and line two baking trays with baking paper.
  2. Wash the pumpkin, cut in half and then remove the strings and seeds with a spoon. Cut the squash into 2cm wedges and place in a bowl. Season with 1 tbsp cumin, 1 tsp paprika powder, chilli flakes and 2 tbsp olive oil and spread on the first baking sheet.
  3. Wash the carrots, cut into 1 cm pieces, mix in a bowl with oil and the remaining half of the spices and place on the second baking sheet. Then cut the onions and spread them on the carrots.
  4. Roast the vegetables in the oven for about 45 minutes. Meanwhile, wash and cut the leeks and heat them up in a pan with a little oil over medium-high heat.
  5. When the vegetables are soft, let them cool slightly. Blend the carrots with hot vegetable stock in a blender or puree in a saucepan with an immersion blender.
  6. Remove the pumpkin from the skin, puree the pumpkin flesh with the remaining mixture and season with salt, pepper and apple cider vinegar. Serve the soup with sour cream, leeks and, if you like, some pumpkin seed oil.

Tip:  Prawns fried in chili and garlic taste great as a side dish or soup.


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