Swiss Pumpkin Soup - pumpkin soup recipe (soup recipes)

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth enhances flavor without additives.

nutmeg

🥗Healthier: cinnamon

💰Cheaper: allspice

Cinnamon provides warmth with a different flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral taste.

Peel the garlic and onion and chop them coarsely.

Peel the carrot and the potato and cut them into pieces.

Remove the seeds from the pumpkin with the help of a table spoon.

Peel the pumpkin with a peeler or cut the peel off with a knife.

Cut the peeled pumpkin into 1cm pieces.

Roast the pumpkin seeds in a fry pan until they are light brown, making sure to stir well while roasting. Leave the roasted seeds to cool down on the side.

Give the butter into a pan and put the stove on medium heat.

Add the garlic and onions and stew them.

Add the pumpkin, carrots, and potatoes and continue stewing.

Add a pinch of salt and continue stewing.

Add the curry powder and stew for another minute.

Pour in 500ml of vegetable stock and boil everything up.

Turn down the stove to low heat, put the lid on the pan, and cook for 20 minutes.

Turn off the stove and mix the soup with a hand-held mixer until creamy.

Taste the soup and season to your taste with salt and pepper.

Serve the pumpkin soup with sour cream / creme fraiche and the roasted pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens