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Pumpkin and Parmesan Soup with Ceps

A creamy pumpkin and parmesan soup finished with sautéed ceps, pumpkin seeds, and fresh chives for an elegant starter.

VegetarianSoupParmesanAutumnPumpkin
Estimated Nutrition
Calories
546.3
kcal / serving
2185 kcal total
Carbs
21.1g
per serving
84.4 g total
Fat
43.8g
per serving
175.2 g total
Protein
20.6g
per serving
82.5 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
110
g
Parmesan
roughly chopped
25
g
Parmesan
cut into 0.5cm cubes
Liquids
800
ml
Vegetable Stock
hot
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
25
g
Pumpkin Seeds
reserved from pumpkin
29.6
ml
Chives
freshly chopped
OilsFats
59.2
ml
Vegetable Oil
14.8
ml
Olive Oil
plus extra for drizzling
Vegetables
1
piece
Onion
peeled and chopped
1
kg
Pumpkin
peeled, seeds removed and reserved, flesh cubed
25
g
Pumpkin
cut into 0.5cm cubes
110
g
Ceps
washed, cut into 1.5cm cubes

Method

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