in Soup Recipes

Pumpkin soup with vanilla flavor

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Ingredients for 4 servings:

  • 1 pumpkin(s), Hokkaido
  • 600 ml chicken broth
  • 1 onion(s)
  • 1 carrot(s)
  • 50 g ginger
  • 1 chili pepper(s), dried
  • 1 vanilla pod(s)
  • 250 ml cream
  • salt and pepper
  • Pumpkin seed oil
  • Crème fraîche
  • Butter, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Chili, ginger and vanilla bring that certain extra to this simple soup

Divide the pumpkin, scrape out the seeds, and chop into large pieces. Peel and finely chop the carrot, onion, and ginger. Sauté all ingredients in butter. Deglaze with the broth. Add the slit vanilla pod and chili pepper and simmer for 20 minutes. Purée the soup with a hand blender and strain through a sieve if desired. Add the cream and season with salt and pepper. To serve, top the soup with a dollop of crème fraîche and pumpkin seed oil.

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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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