Pumpkin soup in four variations

Name: Pumpkin soup in four variations
Cook time: 35 min
Total time: 35 min
Yield: 4
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; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Pumpkin seed oil; 75 g streaky smoked bacon; 2 small apples; 2 TEASPOONS Lemon juice; 1/2 bunch Parsley; 5 Stem(s) Dill; 4 TSP grated horseradish (glass); 100 g North Sea crabs; 2 red chillies; 1 walnut-sized piece of ginger; 30 g Walnut kernels; 3 Onions; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Gouda cheese; 6 Stem(s) Marjoram

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

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
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Pumpkin seed oil
75 g streaky smoked bacon
2 small apples
2 TEASPOONS Lemon juice
1/2 bunch Parsley
5 Stem(s) Dill
4 TSP grated horseradish (glass)
100 g North Sea crabs
2 red chillies
1 walnut-sized piece of ginger
30 g Walnut kernels
3 Onions
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Gouda cheese
6 Stem(s) Marjoram

Directions

1
For the basic recipe, cut pumpkin into slices, remove seeds. Peel pumpkin, cut 3/4 of the flesh into pieces, dice the rest. Onion and garlic peel, chop. Peel, wash and chop carrots and potatoes. Melt the fat in a pot. Fry pumpkin pieces, onion, garlic, carrot and potato in it. Pour in broth, 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. Mix crème fraîche and 3 tbsp. cream until smooth. Heat 1 tbsp. oil in the pan, fry the pumpkin cubes for 3-4 minutes, turning. Puree the soup, stir in 75 g cream. 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
2
Topping for variation 1, "fruity & spicy":
3
Dice the bacon and leave it crisp in a pan without fat. Wash apples, quarter them, cut out the core, dice the flesh, sprinkle with lemon juice. Remove the bacon. Put the diced apples into the pan, fry for 1-2 minutes until translucent, take out. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Spread everything on the soup
4
Topping for variation 2, "wonderfully Nordic":
5
Wash the dill, dab dry and pluck flags from the stems. Serve with horseradish and prawns on the soup
6
Topping for variation 3, "nice and hot":
7
Wash the chillies, dab dry, cut open, scrape out the seeds. Chop the pods finely. Peel ginger, dice finely. Add ginger and chillies to the hot soup and let it steep for 2-3 minutes. Chop walnuts and sprinkle over them
8
Topping for variation 4, "piquant & fine": Peel onions, cut into rings. Heat oil in a pan. Fry the onion rings for 2-3 minutes while turning, season with salt and pepper. Cut cheese into cubes. Wash the marjoram, dab dry, pluck the leaves from the stalks. Spread everything on the soup
9
Per portion (without respective topping) approx. 1720 kJ, 410 kcal. E 6 g, F 34 g, KH 16 g