in Soup Recipes

Pumpkin soup made from Hokkaido pumpkin

updated

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Ingredients for 4 servings:

  • 1 kg pumpkin flesh (Hokkaido)
  • 1 stalk(s) cinnamon, or cinnamon powder
  • 9 cloves
  • 1 bunch of soup greens, or 3-4 tablespoons of dried
  • 200 g whipped cream
  • 2 tbsp semolina
  • Pumpkin seed oil
  • Pumpkin seeds, dark, without shell

Instructions

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

with pumpkin seed oil and pumpkin seeds

Cut the pumpkin into small pieces and cook with a little water (just covered), a little vegetable broth, the cinnamon stick, the cloves, and the finely chopped soup vegetables until soft. Remove the cinnamon stick and cloves. Mash everything evenly using a potato masher (a bit coarser) or a hand blender (my favorite). Stir in the heavy cream and semolina and bring back to a boil briefly. Remove the pot from the heat and season to taste with ground cinnamon, a little broth, or salt, if desired. Ladle the soup into deep bowls and garnish with a few pumpkin seeds 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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