in Soup Recipes

Pumpkin soup with cream and egg yolk

updated

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Ingredients for 4 servings:

  • 800 g pumpkin flesh
  • 2 onions
  • 2 large potatoes
  • 80 g butter
  • 2 liters of vegetable broth
  • 250 ml cream
  • 3 egg yolks
  • 1 piece(s) ginger root, thumb-sized
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Hollow out the pumpkin and dice the flesh. Peel and finely chop the onions. Heat the butter in a large pot and fry the onion pieces and pumpkin flesh. Peel and finely dice the potatoes. Pour the pumpkin into the vegetable stock, add the potatoes, peel the ginger, finely grate it, and add it. Cook the pumpkin until soft. Season with salt and pepper. Combine the cream and egg yolk in a bowl and add to the simmering soup. Heat until boiling, stirring constantly. Remove from the heat and serve with 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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