with pine nuts

4 Servings


Autumn is here! And with it our favorite seasonal vegetable: the pumpkin. From October on available in all variations, but the pumpkin soup as a real classic should not be missing.
Nutrition per serving: 316 Kcal 7.8 g Fat | 58 g Carbs | 8.6 g Protein
Category Soup
Portions 4

You need

  • 3 Big Potatoes
  • 2 Butternut Squash
  • 50 g Pine Nuts
  • 1 Onion
  • Ginger
  • 50 ml Orange Juice
  • 50 ml Milk
  • 100 g Sour Cream
  • Pumpkin Seed Oil
  • Salt
  • Pepper
  • Parsley

Here’s how to do it

  • First, peel the potatoes and pumpkins, cut into small pieces and boil in a bit water. Just before the end, add the ginger and let simmer for a few minutes. Then pour off some of the water, leave about 1/4 in the pot, this will help to puree and preserve some of the flavor.
  • Cut the onion and sauté it in a pan until it is golden brown. Deglaze with some pumpkin seed oil. Then mash together with the potatoes, pumpkins and onions and purée to a smooth mixture.
  • Next, add in about 50 g of sour cream, then mix in the orange juice and milk and bring everything to boil briefly. Season to taste with salt and pepper.
  • Roast the pine nuts in a pan. To serve, add a dash of sour cream to the soup, garnish with the pine nuts and sprinkle with some pumpkin seed oil. Fresh bread tastes best as a side.

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