Pumpkin soup futured

Pumpkin soup

Pumpkin soup

Pumpkin soup

Yield: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Sure, they’re fun as jack-o’-lanterns – but, come on, give pumpkins their due. Nothing makes an autumn soup more comforting and warming than the flesh of this iconic harvest superstar. And low carb? Of course! Settle in with a bowl and watch the ghosts of a chilly fall evening fade away.

Ingredients

Pumpkin soup

  • 2 shallots
  • 2 garlic cloves
  • 300 g pumpkins
  • 300 g rutabaga
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 475 ml of vegetable stock
  • 225 g butter
  • ½ lime juice

Toppings

  • 175 ml mayonnaise
  • 30 g pumpkin seeds, preferably roasted

Instructions

  1. Preheat the oven to 400°F (200°C). Peel the pumpkin and cut the flesh into cubes. Do the same with the rutabaga. Peel the shallot and cut into wedges. Peel the garlic cloves.
  2. Put everything in a baking dish. Add olive oil, salt, and pepper.
  3. Roast in the oven for 25-30 minutes. As an alternative, you can also fry on medium heat in a large pan until the pumpkin and the turnip are soft.
  4. Place the roasted vegetables in a pot. Add vegetable stock or water, and bring to a boil. Let simmer for a couple of minutes. Remove from the stove.
  5. Add the butter, divided into cubes. Mix the soup with a hand blender. Add lime juice, herbs, salt, and pepper to taste.
  6. Serve the soup with mayonnaise, roasted pumpkin seeds.

Notes

Tip!

Make it spicy! Chili, cumin and other spices all pair beautifully with this soup. Freshly grated ginger, added a few minutes before serving, also brings a whole new depth of flavor.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 864Total Fat 81gCarbohydrates 20gNet Carbohydrates 15gFiber 5gSugar 7gProtein 4g

Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.

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