in Soup Recipes

Pumpkin cream soup with sour cream

updated

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Ingredients for 2 servings:

  • 650 g pumpkin flesh, diced
  • 200 g potatoes, diced
  • 1 tbsp butter
  • 1 liter vegetable broth
  • 1 onion(s), roughly chopped
  • Salt and pepper, white from the mill
  • 1 pinch of nutmeg
  • 1 pinch(s) coriander, ground
  • 2 tbsp sour cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onion in butter, add the spices, add the pumpkin and potatoes, and continue to sauté. Deglaze with the vegetable stock and continue cooking until the pumpkin and potatoes are tender. Then puree, bring back to a boil, season to taste, and serve. Add a dollop of sour cream to each plate.

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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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