Pumpkin Cream Soup with Roasted Pumpkin Seeds and Seed Oil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g pumpkin meat
- 0.5 ½ onion (s), chopped
- 1 clove garlic, finely chopped
- 2 tablespoon butter
- 3 tablespoon sour cream
- 1 pinch (s) paprika powder
- some white wine
- 1 pinch caraway powder
- 0.5 ½ bay leaf
- 250 ml vegetable stock
- oil
- salt and pepper
- Pumpkin seeds, roasted
- Pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Heat the butter in a pan and let the chopped onion soften until translucent. Add the garlic and the roughly chopped pumpkin, season with salt, pepper and caraway seeds. Roast a little, season with paprika, deglaze with white wine and pour on the vegetable stock. Add the bay leaf and bring to the boil. Simmer for about 15 minutes. Remove the bay leaf, stir in the sour cream until smooth and add. Mix with the hand blender. Season the soup to taste.
- To serve, sprinkle the roasted pumpkin seeds on the soup and drizzle some pumpkin seed oil over it.
- Either buy the pumpkin seeds roasted or briefly toast them in a pan without oil. Caution, it burns easily, i.e. low heat and stir constantly and only roast for a very short time.
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