in Soup Recipes

Pumpkin soup with maple syrup

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Ingredients for 4 servings:

  • 250 g potatoes
  • ¾ liter vegetable broth
  • 700 g pumpkin(s) (e.g. Hokkaido pumpkin)
  • 20 g butter
  • 125 g whipped cream
  • 1 bunch of parsley
  • 1 bunch of chives
  • 1 bunch of dill
  • 1 lemon(s), juice
  • salt and pepper
  • 2 tbsp maple syrup

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Dice the potatoes and pumpkin. Cook the potatoes in the vegetable broth for 15 minutes. Meanwhile, sauté the pumpkin in butter, then add it to the potatoes and simmer for another 10 minutes. Stir in the cream and lemon juice. Blend everything with an immersion blender, season with the herbs, salt, and pepper, and add maple syrup to taste. I’m personally much more generous than 2 tablespoons, so just taste it as you go.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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