Fresh Pumpkin Soup
Ready in: 45 minutes
Yield: 6 servings
2.2 lb (1 kg) fresh pumpkin
1 garlic clove
2 tablespoons butter
freshly ground pepper
1 pinch of ground nutmeg
2.1 pints (1 l) vegetable stock
3.4 fl oz (100 ml) whipping cream
Optional Garnishes: Homemade croûtons.
1. Peel the potatoes,carrot, onion and garlic clove. Finely chop the onion and garlic. Cut the potatoes and carrot into small cubes. Use a peeler to remove the skin from the pumpkin. Cut off the hard stems with a sharp knife. Then, cut the pumpkin in half and scrape it’s seeds with a tablespoon. Cut the pumpkin into cubes.
2. Heat the butter in a large heavy pan. Add the onions and garlic and cook over low heat until just softened, about 5 minutes. Raise the heat to a medium. Add the potatoes and carrots and cook for 3 minutes, stirring occasinally. Season with salt, pepper and ground nutmeg.
3. Add the pumpkin and 20.3 fl. oz (600 ml) of vegetable stock and bring to a boil. Cover the pan, and cook over low heat until softened, about 25-30 minutes, stirring occasionally.
4. Remove the pan from the heat. Purée the mixture, using an immersion blender. Add 13 1/2 fl. oz (400 ml) more of the vegetable stock. Purée until evenly blended. (The soup should have a slightly thick texture.)
5. Return the pan to the heat. Add the whipping cream and stir to blend evenly. Let the soup simmer for 2 -3 minutes more. Serve hot. Sprinkle over with homemade croûtons.
Energy: 226 kcal / 946 kJ
Fat: 10,4 g
Carbohydrates: 28 g
of which sugars: 12,2 g
Protein: 4,6 g
Fibre: 4,9 g