Pumpkin soup: \"piquant & fine\", with onion rings, cheese and marjoram
easy
35 mins
35 mins
Ingredients
- 800 g Nutmeg pumpkin
- 4 Onions
- 1 Garlic clove
- 2 (approx. 200 g) Carrots
- 1 (approx. 100 g) Potato
- 1 TABLESPOON Butter or margarine
- 750 ml Vegetable broth
- 100 g Fresh cream
- 30 g Pumpkin seeds
- 1 TABLESPOON Olive oil
- 125 g Gouda cheese
- 6 Stem(s) Marjoram
- 75 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TSP Pumpkin seed oil
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 2 onions 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. Peel 2 onions and cut into rings. Mix crème fraîche until smooth.
- 3
Roast pumpkin seeds in a pan without fat for 2-3 minutes while turning, remove. Heat the oil in the pan, fry the pumpkin cubes and onion rings for 3-4 minutes while turning. Dice cheese.
- 4
Wash the marjoram, dab dry and pluck the leaves from the stalks. Puree the soup, stir in the cream. Season soup with salt and pepper. Arrange in plates, sprinkle with pumpkin cubes and seeds and sprinkle with pumpkin oil.
- 5
Put crème fraiche as a stain on the soup. Spread onion rings, cheese cubes and marjoram on the soup.
Nutrition Facts
470 kcal
20 g
36 g
18 g
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