Kürbissuppe mit Ingwer / schnell & einfach / Einfach Stefan

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced pumpkin and vegetable broth; bring to a boil.

Reduce heat and simmer until pumpkin is tender, about 20 minutes.

Use an immersion blender to puree the soup until smooth.

Stir in heavy cream and season with salt, black pepper, nutmeg, and thyme.

Simmer for an additional 5 minutes to heat through.

Serve hot, garnished with chopped parsley and pumpkin seeds.

Dietary

Allergens