Creamy Pumpkin Soup with Buckwheat

Ingredients

• 200 g low‑fat quark
• 120 g buckwheat
• Salt
• 1 onion
• 1 Garlic clove
• 400 g pumpkin flesh (e.g., butternut squash)
• 150 g Carrots
• 2 tbsp butter
• 400 ml Vegetable broth
• black pepper
• nutmeg
• 2 sprigs parsley

Instructions

1. 1.

   Beat the quark in a kitchen towel, twist it tight, squeeze out excess liquid, place in a sieve over a bowl and weigh down to drain.

2. 2.

   Bring buckwheat to a boil in plenty of salted water and simmer on low heat for about 30 minutes until tender.

3. 3.

   Meanwhile, peel and finely chop the onion and garlic; peel and dice the pumpkin and carrots.

4. 4.

   Melt butter in a pot and sauté the onion and garlic until translucent. Add the vegetable cubes, stir briefly, then pour in the broth.

5. 5.

   Season with salt and pepper and simmer on medium heat for about 25 minutes. Blend with an immersion blender, adjust seasoning with salt, pepper, and freshly grated nutmeg; add more broth if needed or reduce further.

6. 6.

   Drain the buckwheat, let it dry, and serve it in the soup. Wash, shake dry, strip leaves from parsley, finely chop, then sprinkle the soup with quark and parsley before serving.