in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 1 pumpkin(s) (Hokkaido)
  • 1 onion(s)
  • 1 garlic clove(s)
  • 3 tbsp butter
  • 750 ml vegetable stock
  • salt and pepper
  • 125 ml cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the pumpkin into pieces, remove the seeds and fibers, and dice the flesh. Finely dice the onion and garlic and fry in butter until translucent. Add the pumpkin cubes and fry briefly. Deglaze with the vegetable stock and cook until the pumpkin is tender. Season with salt and pepper and puree. Finally, stir in the cream, heat briefly, season to taste, 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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