Zutaten für The Bomb Pumpkin Soup
- 2 tablespoons butter
- 2 carrots, chopped
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- 1 medium onion, chopped
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- 1 bay leaf
- 4 cups vegetable or chicken stock
- 1 (15-ounce) can pumpkin puree
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- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
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- 1/4 cup roasted, hulled pumpkin seeds
- 2 celery stalks, chopped
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- pepper to taste
- 1/4 cup roasted peanuts (optional garnish)
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Zubereitung von The Bomb Pumpkin Soup
- Melt 2 tablespoons of butter in a large, heavy-bottomed pot over medium-high heat.
- Add 1 medium onion, chopped, 2 carrots, chopped, 2 celery stalks, chopped, and sauté until softened, about 10 minutes. Stir in 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1 bay leaf.
- Remove the bay leaf.
- Transfer the mixture to a food processor and blend until completely smooth.
- Return the mixture to the pot.
- Add 4 cups vegetable or chicken stock, 1 (15-ounce) can pumpkin puree, 1/2 cup heavy cream, and 1/4 teaspoon salt.
- Bring the soup to a boil over medium-high heat, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
- Let the soup cool slightly.
- Working in batches, carefully puree the soup in a blender until exceptionally smooth and creamy.
- Return the soup to the pot.
- Season to taste with salt and pepper.
- Bring the soup to a gentle simmer.
- Divide the soup among serving bowls and garnish with 1/4 cup roasted, hulled pumpkin seeds or roasted peanuts.
- Enjoy this incredibly delicious and satisfying soup!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
49g
Fat
32g
Carbs
7g
