Creamy Pumpkin Soup

Creamy Pumpkin Soup

35 min
Easy
1 serv.
285 g / 1 serv.
Beta-carotene Vitamin A Vitamin E copper (Cu) phosphorus (P) Vitamin K

Rating

Average rating:—

Description

Delicate classic pumpkin cream soup with cream, garlic and thyme

  1. Peel the pumpkin and cut into large cubes
  2. Cut the onion into half rings, crush the garlic with a knife
  3. Heat vegetable oil in a pot and sauté the onion until soft
  4. Add garlic and pumpkin, cook for 3-4 minutes
  5. Pour in 200 ml of hot water, add thyme, salt and pepper
  6. Cook over medium heat for 15-20 minutes until the pumpkin is soft
  7. Remove from heat and blend the soup with an immersion blender until smooth
  8. Add cream and warm the soup for 2 minutes without boiling
  9. Squeeze in lemon juice to taste
  10. Serve drizzled with olive oil and sprinkled with pumpkin seeds
431
151 kcal / 100 g
kcal
8.5 g
3.0 g / 100 g
Protein
19.8 g
6.9 g / 100 g
Carbohydrates
36.8 g
12.9 g / 100 g
Fats

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FAQ

How to cook Creamy Pumpkin Soup?
Creamy Pumpkin Soup. How to cook in 35 min. 431 kcal, P 8 / F 36 / C 19.
How many calories in Creamy Pumpkin Soup?
431 kcal, protein 8 g, fat 36 g, carbs 19 g per serving.

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