Pumpkin Cream Soup with Herbs

Ingredients

• 1 kg muskmelon pumpkin
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 800 ml vegetable broth (or meat broth)
• Salt
• 0.5 bunch Chives
• 0.5 bunch Parsley
• Pepper
• nutmeg
• 1 lemon
• 200 g sour cream (at least 10% fat)

Instructions

1. 1.

   Clean the pumpkin, peel thinly and cut in half. Remove seeds and fibrous strands, then dice the flesh. Peel and roughly chop the onion and garlic.

2. 2.

   Heat oil in a pot and sauté the onion with garlic over medium heat for 2–3 minutes until translucent. Add the pumpkin and deglaze with broth. Bring to a boil, cover, and simmer on low heat for 20–25 minutes until the pumpkin is tender.

3. 3.

   Meanwhile wash the herbs and shake them dry. Slice the chives into rings and pick off parsley leaves, then finely chop. Halve the lemon and squeeze out the juice.

4. 4.

   Blend the soup until smooth, then season with salt, pepper, freshly grated nutmeg, and a splash of lemon juice. If the soup is too thick, thin it with hot broth to reach the desired consistency. Stir in the sour cream and taste again.

5. 5.

   Serve the finished soup in bowls, sprinkled with herbs.