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Pumpkin Soup Spicy Flavor Explosion

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people
Calories: 114kcal
Pumpkin is a very thankful subject for autumn dishes. This soup is not only tasty but enriched with parsley. It contains a lot of vitamin C and warms you up perfectly.
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Ingredients

  • 800 gr of peeled pumpkin
  • 200 gr potatoes (optional)
  • parsley bundles
  • salt and pepper to taste
  • a bit of nutmeg
  • a bit of cayenne pepper
  • 1 onion
  • 2 tbsp butter
  • 4 tsp sour cream

Instructions

  • Clean the pumpkins, turn them and dice them
  • Put the pumpkins into a pot and cover them with water. Salt a teaspoon of salt, put the rosemary sprigs.
    Cook until tender.
  • I cook the potatoes separately so that there is not too much starch in the dish because I don't like it.
  • Turn the onions and dice them into small cubes, then sauté in butter.
  • When the potatoes are boiled, please put them in the cooked pumpkin and continue cooking.
    Put the glazed onion into the boiling pumpkin.
  • Blend all the ingredients and season with spices, salt, pepper, nutmeg, and cayenne pepper.
  • Serve with a teaspoon of sour cream and generously sprinkle with chopped parsley.

Nutrition

Calories: 114kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 15mg | Potassium: 946mg | Fiber: 3g | Sugar: 8g | Vitamin A: 17065IU | Vitamin C: 30mg | Calcium: 67mg | Iron: 2mg