Pumpkin soup

Preparation time: 20 minutes Total cooking time: 35 minutes Number of servings: about 1650 ml In 100 ml of soup: Energy value 76 kcal Carbohydrates 9 g - Of which sugars 2 g Protein 1 g Fat 4 g Diet: gluten-free, low-sugar, vegetarian.

• fresh pumpkin - e.g. butternut or Provençal 1 kg
• 2 potatoes - 400 g
• 1 onion - about 200 g
• 2 cloves of garlic
• water or vegetable broth 500 ml
• cream 30% 100 ml
• clarified butter 2 tablespoons - 40 g
• salt 1 flat teaspoon
• pepper and curry powder, half a flat teaspoon each

Pumpkin soup

Let me start by saying that this pumpkin cream is cooked entirely in one pot. There's no need to roast the pumpkin first or sauté the vegetables in a separate pan. If you're looking for a sweeter flavor, add things like carrots, orange juice, or even pineapple syrup. For a spicier soup, have ginger, chili powder, and more pepper on hand. Add some sour notes to the soup by adding tamarind paste or lime juice. If the soup is too strong, you can always add more water, cooked potatoes, or more pumpkin. You can reduce the calorie count by replacing the cream with milk, a plant-based drink (coconut or oat), or coconut milk. Using a plant-based drink or replacing butter with coconut oil is a way to make the soup dairy-free.

Add two tablespoons of clarified butter to the pot you plan to use for the soup. Place the peeled and roughly chopped onion in the heated fat. Sauté the onion in the pot, uncovered, over low heat for about 10 minutes, until translucent. Two minutes before the end, add two large, peeled and finely chopped garlic cloves.

Tip: Clarified butter can be partially or completely replaced with good quality olive oil or other vegetable oil for frying or even coconut oil.

The flavor you achieve depends largely on the pumpkin you choose. I recommend Muscat de Provence and butternut squash, which have beautiful, intensely orange, and delicate flesh with a fruity note. They taste a bit like melon. Hokkaido squash will have a beautiful, intense color, but a nuttier flavor, and this pumpkin doesn't need to be peeled. Regular pumpkins also work, but their flavor and flesh are the least intense. Peel the thick skin from approximately 1100 grams of Provençal pumpkin. Cut the pumpkin into smaller pieces (you should have at least 800 grams of flesh). Peel and chop two potatoes. Place the pumpkin and potato pieces in a pot with the sautéed onion and garlic. Pour in 500 ml of water and add a level teaspoon of salt and half a level teaspoon of pepper.

Tip: You can substitute a light vegetable or even chicken broth for the water. If you prefer sweeter soups, you can also add peeled and sliced ​​carrots along with the vegetables.

Cover the pot with a lid. Bring the soup to a boil, then reduce the heat so that it simmers gently until the vegetables are tender. This should take about 20 minutes.

After this time, pour 100 ml of 30% whipping cream (18% whipping cream for soups and sauces) into the pot. The cream should be at room temperature—not straight from the fridge. Add half a level teaspoon of curry powder (or a little more). Stir everything together and bring to a boil, then immediately remove the soup from the heat.

Tips: You can swap the cream for a lower-calorie milk, or even an oat or coconut milk drink, or even coconut milk. You can replace the curry powder with another spice blend, even gyros.

Blend the soup until smooth and creamy, for example, using a hand blender or a blender. Check the taste of the pumpkin soup and decide whether to add a little more salt, pepper, ginger powder, or chili powder for a kick. For a slightly more tart flavor, add a little lemon or lime juice or a dash of tamarind paste. For added sweetness, add a little orange juice or even syrup from a can of pineapple rings. Pumpkin soup tastes great sprinkled with a pinch of Gochugaru chili flakes and garnished with parsley or cilantro. It's always a good idea to add a few dollops of milk or cream to the plate. I also serve the pumpkin cream with fresh baguette or croutons. Puff pastry puffs or toasted pumpkin seeds are also a good addition.

Enjoy your meal.