Pumpkin Soup

A fresh and modern version of one of the most popular autumn dishes - pumpkin soup.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 400 g Pumpkin, raw

  • 100 g Butter, unsalted

  • 4 slice Meat, beef, dried beef

  • 4 spoon Cheese, creamy

  • 2 spoons Seeds, pumpkin

  • 6 pieces Spices, ginger, ground

  • 1 piece Lemon, fresh, without shell

  • 2 spoons Oil, olive

  • pieces Salt, table

Steps

  1. Peel the pumpkin. Cut 100 g of it into 1-2 cm cubes and set aside for later.

  2. Finely chop the remaining pumpkin and cook it covered over medium heat in 3 dl of water. After 20 minutes (or when the pumpkin is completely softened), remove it from the heat, add 70 g of butter, salt, and pepper to taste, and blend with a hand mixer into a smooth cream.

  3. In a small pot, heat the remaining butter and sauté the pumpkin cubes and bay leaves in it. Season with salt and pepper to taste.

  4. For serving, prepare a deep plate. Place two tablespoons of cream cheese, two slices of bresaola (or beef prosciutto), and a tablespoon of pumpkin seeds in the center of the plate. Add the pumpkin cubes and bay leaves. Grate fresh lemon zest over everything and drizzle with a tablespoon of lemon-infused olive oil. Finally, pour the pumpkin cream over the top.

Nutrition Information (Per 100g)

  • Calories: 217.63 kcal
  • Fat: 19.87 g
    • Saturated Fat: 9.61 g
  • Carbohydrates: 6.97 g
    • Sugars: 0.92 g
  • Protein: 4.08 g
  • Fiber: 1.97 g