Cream of Pumpkin Soup with Sunflower Seeds
(10)
35 minutes
Quick and easy pumpkin soup, ready in 15 minutes. Top with a swirl of cream and add some toasted sunflower seeds for texture. Perfect for autumn!
Magster
3 people made this
Ingredients
Serves: 3
- 2 tablespoons butter
- 2 cloves garlic, minced or crushed
- 1 onion, chopped
- 1/4 medium pumpkin, peeled and chopped
- 1L vegetable or chicken stock
- salt and pepper to taste
- 50g sunflower seeds
- 2 tablespoons fresh cream or creme fraiche
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Melt butter in a pan over low heat; add garlic and chopped onion. Fry until soft. Add chopped pumpkin and fry, stirring from time to time, for about 10 minutes.
- In a separate pot, heat the stock and add the fried pumpkin mixture. Cook for 5 minutes; season with salt and pepper. Set aside to cool slightly, then mix until smooth with an immersion hand blender.
- Add sunflower seeds to a dry fry pan and fry them for 2-3 minutes.
- Pour the soup into bowls, add a swirl of cream and garnish with toasted sunflower seeds.
