Nordic pumpkin soup with prawns, horseradish and dill
easy
35 mins
35 mins
Ingredients
- 800 g Nutmeg pumpkin
- 1 Onion
- 1 Garlic clove
- 2 (approx. 200 g) Carrots
- 1 (approx. 100 g) Potato
- 1 TABLESPOON Butter or margarine
- 750 ml Vegetable broth
- 30 g Pumpkin seeds
- 100 g Fresh cream
- 3 TABLESPOONS + 75 g whipped cream
- 1 TABLESPOON Olive oil
- 5 Stem(s) Dill
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TSP Pumpkin seed oil
- 4 TSP grated horseradish (glass)
- 100 g North Sea crabs
Directions
- 1
Cut the pumpkin into slices, remove the seeds. Peel pumpkin, cut 3/4 of the flesh into pieces, dice the rest. Peel and chop onion and garlic. Peel, wash and chop carrots and potatoes.
- 2
Melt the fat in a pot. Fry pumpkin pieces, onion, garlic, carrots and potatoes in it. Pour in the stock, bring to the boil and cook for about 20 minutes. Roast pumpkin seeds in a pan without fat for 2-3 minutes while turning, remove.
- 3
Mix crème fraîche and 3 tablespoons of cream until smooth. Heat the oil in a frying pan and fry the pumpkin cubes for 3-4 minutes, turning them over. Wash the dill, dab dry and pluck flags from the stems. Puree the soup, stir in 75 g cream.
- 4
Season soup with salt and pepper. Arrange in plates, stir in the crème fraîche mixture with a small spoon. Sprinkle with pumpkin cubes and seeds and sprinkle with pumpkin oil.
- 5
Dill, horseradish and prawns also arrange on the soup.
Nutrition Facts
410 kcal
18 g
31 g
11 g
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