Pumpkin cream soup with seeds

Name: Pumpkin cream soup with seeds
Total time: 40 min
Yield: 4 servings
Ingredients: Pumpkin pulp without peel and seeds - 800 g; Onions - 150 g; Olive oil – 25 g; Vegetable broth without salt - 700 g; Cream 20% – 100 g; Pumpkin seeds, peeled kernels - 40 g; Salt - 4 g; Black pepper - 0.3 g

Velvety soup with crunchy topping.

40 min · 4 servings

Per serving

Approximately 236 kcal Protein: 6.6 g Fat: 16.3 g Carbohydrates: 20.2 g

Calculation based on the edible mass of ingredients; actual values vary by product.

Check allergens

Contains: Milk

There may be celery in the broth. If you are allergic to it, choose a broth made from known ingredients without celery.

NHS: food allergy

Ingredients

Pumpkin pulp without peel and seeds - 800 g
Onions - 150 g
Olive oil – 25 g
Vegetable broth without salt - 700 g
Cream 20% – 100 g
Pumpkin seeds, peeled kernels - 40 g
Salt - 4 g
Black pepper - 0.3 g

How to cook

Soften the chopped onion in butter. Add pumpkin cubes and heat for 5 minutes.
Pour in the broth and simmer covered for 20 minutes until soft. Grind with an immersion blender.
Add cream, salt and pepper and heat through. Toast the seeds in a dry frying pan and sprinkle over the soup before serving.

Products for the recipe

pumpkin seeds — 40 g for 4 servings: pumpkin seeds, peeled kernels.

Vostok Food's own summary: four servings, 20% cream, topping made from peeled seeds.

Source: Good Food team — Pumpkin soup · Author's source; Vostok Food's own statement