Pumpkin Soup with Chili

This pumpkin soup is truly something special. It has a beautiful orange color, a rich, slightly spicy flavor, and a wonderfully creamy texture. We recommend preparing it on a gray and cold autumn or winter day, as it will pleasantly warm and invigorate your body.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 1 kg Pumpkin, raw

  • 2.5 spoons Oil, olive

  • 2 teaspoons Butter, unsalted

  • 2 piece Onion, raw

  • 2 piece Chili peppers, red chili, fresh

  • 850 ml Soup base, chicken, cube

  • pieces Salt, table

  • 4 spoon Sour cream

Steps

  1. Preheat the oven to 200 degrees Celsius. Wash the pumpkin and cut it into approximately 4 cm pieces, then place them in a suitable baking dish. Arrange the pieces in the dish, drizzle with half of the oil, and bake in the preheated oven for about 30 minutes or until they are nicely browned and softened.

  2. While the pumpkin is baking, prepare the other ingredients. Peel and roughly chop the onion. Wash the chili, clean it (remove the stem and seeds), and finely chop it. In a large pot, heat the butter and the remaining oil. Add the onion and 3/4 of the chili to the heated fat, cover the pot, and cook on low heat, stirring occasionally, for 15 to 20 minutes or until the onion is completely softened.

  3. Add the baked pumpkin cubes to the pot with the sautéed onion. Pour in the broth and bring everything to a boil. Remove the pot from the heat and blend the soup smoothly with an immersion blender. Season to taste with pepper and salt.

  4. Serve the prepared soup in soup bowls or deep plates. Garnish it with sour cream, sprinkle with the remaining chili, and serve.

Nutrition Information (Per 100g)

  • Calories: 60.17 kcal
  • Fat: 3.6 g
    • Saturated Fat: 1.31 g
  • Carbohydrates: 6.09 g
    • Sugars: 1.73 g
  • Protein: 0.97 g
  • Fiber: 0.14 g