AppetizerLow carbQuickRecipesSoupVegetarianWorld

Velvety Pumpkin Soup

Samettinen kurpitsakeitto

Pumpkin soup is a late-season colourful dish. The texture of pumpkin is also perfect for a velvety soup, which can be flavoured by roasting pumpkin seeds on top of the soup.

Photo by Monika Grabkowska on Unsplash

Samettinen kurpitsakeitto

Velvety pumpkin soup

Print Add to Collection
Course: Soup
Cuisine: World
Keyword: Pumpkin
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 293kcal
No ratings yet

Ingredients

  • 500 g pumpkin or butternut squash
  • 5 dl water
  • 1 carrot
  • 1 onion
  • 2 apples sour variety
  • 2 dl double cream
  • 1 teaspoon curry
  • 1 tbsp Thai chilli sauce
  • 1 teaspoon salt
  • ½ tsp black pepper
  • 1 teaspoon of ground rose peppers
  • fresh thyme

Instructions

  • Put the cooking pot on the fire. Bring a pint of water to the boil.
  • Cut the pumpkin shells off. A large knife is ideal for this. Cut the pumpkin in half and cut out the seeds. Drop the pumkin slices into the pot.
  • Also wash and chop the carrots, peel onion and apple and cut into rough chunks (hand blender will smooth them later) into a pot and bring to a boil. Add a little curry powder, salt and pepper at this stage and leave the pumpkin soup under the lid to simmer.
  • Meanwhile, rinse the pumpkin seeds clean and place in a pan to roast. When they start to colour a little, add a pinch of salt, sugar and pepper. Leave the seeds to roast over medium heat, but remember to swirl them occasionally to prevent the seeds from burning.
  • When the vegetables are soft, blend them with a hand blender until smooth. Add again little curry powder and Thai chilli sauce. Pour almost the entire can of cream into the pot and whisk until the pumpkin soup becomes velvety, 2-3 minutes.
  • Ladle the pumpkin soup onto plates, drizzle the remaining cream over the top and gently scoop the toasted pumpkin seeds over the top. Garnish with crushed rose pepper and fresh thyme.
  • Serve the pumpkin soup with fresh bread and butter.

Nutrition (values are an approximate guide)

Calories: 293kcal | Carbohydrates: 33g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 705mg | Potassium: 682mg | Fiber: 6g | Sugar: 16g | Vitamin A: 16823IU | Vitamin C: 36mg | Calcium: 117mg | Iron: 1mg
Do you have a recipe?Share it to the world with us. With valuable backlink. Read more here Leave a recipe!

Last Updated on September 2, 2022 by Flavorado

This post is also available in: Suomi

You might also like:

Autumn Stew

Flavorado

Long-simmered Kassler

Flavorado

Beetroot Stew with Beef and Blue Cheese

Flavorado

Recipe Rating




FI: Tykkäämme kekseistä ja viinistä. Edellytämme että olet riittävän vanha nauttimaan alkoholista maassasi. Emme kerää henkilötietoja. Tämän ilmaisen sivuston toiminta sekä mainostulot vaativat muutaman keksin sallimisen. Toivottavasti ok? EN: We like cookies and wine. We require you to be old enough to enjoy alcohol in your country. We do not collect any personal data. The functions and advertising revenue of this fee magazine requires a few cookies to be allowed. We hope it's ok? Accept / Hyväksy Lue lisää / Read More