Pumpkin Soup
Warm, light soup that warms you on autumn evenings.
- Vegetarian
- Gluten-free
- Egg-free
- Low-calorie
Prep
10 min
Cook
50 min
Total
1 hr
Ingredients
1 serving
- 170 g pumpkin
- 20 g onion
- ½ pc garlic clove
- 15 g carrot
- 5 g butter
- 1 tsp olive oil
- 35 ml 20% cream
- 100 ml vegetable broth or water
- 0 tsp fresh ginger
- ½ g nutmeg
- ½ g smoked paprika
- ¼ tsp honey
Servings
Ingredients
- 170 g pumpkin
- 20 g onion
- ½ pc garlic clove
- 15 g carrot
- 5 g butter
- 1 tsp olive oil
- 35 ml 20% cream
- 100 ml vegetable broth or water
- 0 tsp fresh ginger
- ½ g nutmeg
- ½ g smoked paprika
- ¼ tsp honey
Method
- 1
Mix the pumpkin, carrot, garlic and onion.
- 2
Add the ginger, olive oil and dry spices.
- 3
Place the vegetables on a baking sheet and bake for 35-45 minutes at 200°C.
Chef's tip:
When the pumpkin can be easily pierced with a fork, the vegetables are ready.
- 4
Combine the vegetables with the hot broth and blend until smooth.
- 5
Add the cream and honey.
Plating
- 1
Pour the soup into a plate and garnish as desired: with cream, microgreens or nuts.
- 2
Serve the soup with fresh bread. Enjoy!
