in Soup Recipes

Turnip and pumpkin soup

updated

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Ingredients for 4 servings:

  • 300 g swede(s)
  • 300 g butternut squash
  • 2 shallots
  • 1 chili pepper(s)
  • 1 tbsp butter
  • 1 tbsp curry powder
  • 800 ml vegetable stock
  • 200 ml cream
  • 4 sprigs parsley, flat
  • salt and pepper

Instructions

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

vegetarian

Peel and dice the swede. Peel the pumpkin, remove the seeds, and dice it. Peel and dice the shallots. Wash the chili pepper, halve it, remove the seeds, and finely chop it. Heat the butter in a saucepan and sauté the shallots until translucent. Add the swede, pumpkin, chili, and curry. Sauté for a few minutes. Pour in the hot stock and cream and simmer for 20 minutes. Purée the soup finely and season with salt and pepper. Wash and finely chop the parsley. Garnish the soup with it and serve.

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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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