in Soup Recipes

Pumpkin cream soup

updated

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Ingredients for 4 servings:

  • 1 small pumpkin(s) (Hokkaido), approx. 500 g
  • 2 m.-large carrot(s)
  • 5 m.-sized potatoes
  • 1 bunch of parsley
  • 250 g whipped cream
  • 2 liters of vegetable broth
  • salt and pepper
  • n. B. Nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the potatoes and carrots and cut into bite-sized pieces. Halve the pumpkin, remove the seeds with a tablespoon, then peel and dice the pumpkin. Cook the vegetables in the broth until tender, then puree everything with a hand blender until no chunks remain. Stir in the cream and season with salt and pepper. Finely chop the parsley and garnish the soup. If you like, you can also add a pinch of nutmeg, but it’s not necessary.

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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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