Limburgse Pompoensoep Met Kaneel (limburgian Pumpkin Soup With Cinnamon)
Limburgse Pompoensoep met Kaneel is a traditional pumpkin soup from the Limburg region of the Netherlands. This rich and flavorful soup is perfect for the autumn season, with a hint of cinnamon adding a warm and comforting touch.
Ingredients
- 1 small pumpkin, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tsp cinnamon
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened.
- Add the diced pumpkin and cinnamon, and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until the pumpkin is tender.
- Using an immersion blender, puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with a sprinkle of cinnamon if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 7g
Supplies
Large pot Immersion blender Soup ladle
Tools
Cutting board Knife Sauté pan
Serving suggestions
Serve the Limburgse Pompoensoep met Kaneel with crusty bread or a side salad for a complete meal.
Tips & tricks
For a creamier texture, you can add more heavy cream or coconut milk to the soup.
Cost
$10