Pumpkin Soup with Seeds

An orange-yellow pumpkin soup served directly in a pumpkin bowl and topped with crispy pumpkin seeds.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 700 g Pumpkins

  • 4 spoon Seeds, pumpkin

  • 1.5 spoons Oil, vegetable oil, canola

  • 2 piece Onion, raw

  • 3 pods Garlic, fresh

  • 50 g Butter, unsalted

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 teaspoon Thyme, fresh

  • 0.5 l Soup base, chicken, cube

Steps

  1. Pour the soup base into a pot, bring it to a boil, and then set it aside. Thoroughly wash the pumpkin, dry it with a paper towel, and cut it in half. Use a spoon to remove the seeds and scoop out as much flesh as possible (you can also use a knife). Be careful not to damage the skin! You can dry the pumpkin seeds, and cut the pumpkin flesh into smaller pieces.

  2. Peel and finely chop the onion and garlic. Melt the butter in a larger pot, then add the onion and quickly sauté it. Once the onion becomes translucent, add the garlic, stir quickly, then add the pumpkin flesh and mix again. Season with salt and pepper. Cook over moderate heat for 5 minutes, stirring occasionally.

  3. After five minutes, pour the vegetable soup base into the pot and mix the soup well. Add thyme, cover with a lid, and cook for the next 30 minutes over moderate heat.

  4. Meanwhile, toast the pumpkin seeds in a dry, well-heated pan. Shake the pan several times to ensure the seeds toast evenly. Transfer the toasted seeds to a plate, then pour a little pumpkin oil into the pan. Fry the pumpkin skin (for the soup bowl) on all sides in the oil.

  5. Blend the soup until smooth using an immersion blender. Place the fried pumpkin bowls in deep plates and fill them with the pumpkin soup. Sprinkle the soup with pumpkin seeds and serve.

Nutrition Information (Per 100g)

  • Calories: 118.91 kcal
  • Fat: 8.55 g
    • Saturated Fat: 2.91 g
  • Carbohydrates: 8.36 g
    • Sugars: 2 g
  • Protein: 2.45 g
  • Fiber: 1.18 g

Advice

A spoonful of sour cream and croutons pair excellently with this soup.