with pine nuts
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.-Natascha
Nutrition per serving: 316 Kcal 7.8 g Fat | 58 g Carbs | 8.6 g Protein
- 3 Big Potatoes
- 2 Butternut Squash
- 50 g Pine Nuts
- 1 Onion
- 50 ml Orange Juice
- 50 ml Milk
- 100 g Sour Cream
- Pumpkin Seed Oil
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.