Pumpkin cream soup with oregano
Healthy and ready in 30 minutes!
Ingredients
- 400 g pumpkin (this is the raw, cleaned weight)
- 1 small onion
- salt
- 2 tablespoons olive oil
- 2 pinches dried oregano
- 2 tablespoons cooking cream (or Double Cream)
- 400 ml water
Instructions
- Cut the pumpkin in half, then cut it into smaller pieces to make it easier to peel. Peel it and scrape out the inside with a spoon. Cut it into large cubes and place them in a mixing bowl. Season with salt and oregano, add a little olive oil or pumpkin seed oil, then mix thoroughly.Quick solution: instead of peeling the pumpkin, just wash it, cut it into large pieces, and bake it with the skin on. In this case, scrape the skin into a bowl at the end and season it. This is also a good solution, but I think the first version will have a more flavorful taste.
- Pour the pumpkin cubes onto a baking tray lined with baking paper and spread them out. Finally, drizzle with olive oil or pumpkin seed oil. Bake in a 200°C oven for about 20 minutes, or until golden brown and crispy.
- While the pumpkin is roasting, chop the onion into small pieces.
- Once the pumpkin is ready, heat the olive oil in a saucepan and sauté the onion until translucent. Add the prepared pumpkin cubes (it's worth leaving a few pieces aside, which will be good for adding to soup) and fry them too. Pour in the water, add the cream, season with salt and bring to the boil.
- Pour into a thermo glass blender or blend with a hand blender until completely creamy. Then boil the whole thing again.
- Serve hot, sprinkled with roasted pumpkin seeds or diced fried chicken breast.
Calories and macros
1 serving (without chicken, just the soup)
Energy: 196 calories
Protein: 3 grams
Carbohydrates: 24 grams
Fat: 10 grams