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Pumpkin soup doesn't always have to consist of pumpkin. This delicious variant tastes fruity and tasty. A great vegetarian recipe that is low in calories.
It's getting cold, we're eating more soups again. The pumpkin soup is a real classic among autumn recipes. But have you ever tried the variant with applesauce or apple juice? Tastes wonderfully fruity and rounds off the taste of the pumpkin perfectly.
For the soup
700 g pumpkin (Hokkaido or nutmeg pumpkin)
250 g potatoes
1 piece of fresh ginger (alternatively 1 teaspoon ginger powder)
2 tbsp rapeseed oil
900 ml vegetable stock
350 g applesauce
For the croutons
150 g bread cubes
2 tbsp butter
1 tbsp whipped cream
For the soup, wash the pumpkin, remove the core and cut into cubes. (You don't have to peel the Hokkaido pumpkin!) Then finely chop the shallot and fry it in hot oil until translucent. Add the peeled and diced potatoes and the pumpkin to the shallots and fry briefly. Add the peeled and finely chopped ginger, roast for 1 minute and add the vegetable stock. The whole thing is now simmered on medium heat for about 20 minutes, until the vegetables are soft enough. Then the soup is pureed with the hand blender and seasoned with the applesauce, salt and pepper. Anyone who has used nutmeg squash can now add a pinch of nutmeg.
For the croutons, melt the butter in a pan, add bread cubes and lightly salt. As soon as the bread croutons have turned nice and crispy brown, the soup is arranged in plates, served with fresh herbs, a dollop of whipped cream and the croutons and served.