in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 1 large Hokkaido pumpkin(s)
  • 1 kg potatoes
  • 2 large onions
  • 2 m.-sized carrot(s)
  • 1 ½ liters of water
  • olive oil
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple, gluten-free, also vegan possible

Wash, trim, and peel the potatoes, carrots, pumpkin, and onions. You can also leave the skin on the Hokkaido pumpkin, but this will increase the cooking time. Heat a little olive oil in a pan, add the vegetables, and sauté until they begin to stick to the bottom. Season and add enough water to cover everything and the water is about 2 cm above the surface. Simmer for about 20 minutes. Test for doneness, season, and purée. If you like, garnish the soup with fried bacon, croutons, parsley, etc.

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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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