in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 500 g pumpkin(s), diced
  • 500 g potatoes, diced
  • 1 liter vegetable broth
  • 1 tbsp Balsamic vinegar, dark
  • 1 tbsp pumpkin seed oil
  • 250 g crème fraîche
  • salt and pepper
  • 1 handful of pumpkin seeds, roasted
  • possibly sweet cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel the pumpkin, remove the seeds, and cut into cubes. Peel the potatoes and cut into cubes. Cook the potatoes and pumpkin in the vegetable broth until tender and puree with a hand blender. Stir in the crème fraîche, season with balsamic vinegar, pumpkin seed oil, salt, and pepper. Meanwhile, roast the pumpkin seeds in a nonstick pan without adding any fat (careful! Some of them will crack!). Serve the soup in bowls, garnish with a drizzle of sweet cream, and scatter the roasted pumpkin seeds on top.

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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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