Cream of pumpkin soup

Cream of pumpkin soup

Total: 30 Min. | Active: 30 Min.
Nutritional value / person: 233 kcal
, Fat: 14 g
, Carbohydrate: 19 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp olive oil
1 onion, roughly chopped
400 g preprepared diced squash
250 g mealy potatoes (approx. 250 g), diced
1 apple, diced
1 tsp mild curry powder
6 dl vegetable bouillon
1 bay leaf
1 dl cream
salt to taste
1 tbsp pumpkin seeds, finely chopped
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How it's done

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Heat the oil in a pan. Sauté the onion, pumpkin, potato, apple and curry for approx. 3 mins. Pour in the stock, add the bay leaf, cover and simmer for approx. 20 mins. until soft. Remove the bay leaf, pour in the cream. Blend the soup, season with salt. Plate up the soup, sprinkle with the pumpkin seeds.

Good to know
Tip: This soup can also be served in a pumpkin for special effect. Cut off the top of the pumpkin (e.g. Muscade) and set aside. Remove the pumpkin seeds and fibres. Bake the pumpkin (incl. lid) for approx. 15 mins. at 200°C. Scoop out the pumpkin flesh using a melon baller, leaving a border of approx. 1 cm. Make the soup using the pumpkin flesh and serve it in the hollowed out pumpkin.

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