in Soup Recipes

Italian-style pumpkin cream soup

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Ingredients for 4 servings:

  • 750 g pumpkin flesh
  • 2 carrots
  • 1 m.-sized onion(s)
  • 2 m.-sized potatoes
  • 1 liter of broth
  • 125 g cream
  • 3 tbsp rosemary, finely chopped (if you like you can also add sage and thyme)
  • olive oil
  • 100 ml white wine
  • lemon juice
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the onion and sauté it with the finely chopped rosemary (and the other spices, if desired) in a little olive oil. Pour in the soup and white wine, then add the chopped pumpkin, potatoes, and carrots. Once the ingredients are tender, puree the soup with a hand blender and remove from the heat. Stir in salt, pepper, and cream, season with lemon juice, if desired. Garnish with unsalted pumpkin seeds. Serve with fresh baguette.

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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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