John Myers
Pumpkin and Pear Soup À La Papa
The perfect pumpkin and pear soup à la papa recipe with a picture and simple step-by-step instructions.
- 1 Hokkaido pumpkin approx. 1600 g
- 1 Pear approx. 500 g
- 2 Onions approx. 100 g
- 2 Garlic cloves approx. 20 g
- 1 piece Ginger approx. 20 g
- 2 tbsp Butter
- 1,5 liter Chicken broth (6 teaspoons instant)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Salt
- 1 tsp Mild curry powder
- 0,5 tsp Cinnamon
- 0,5 tsp Chili powder
- 1 Strong pinch of nutmeg
- 1 Strong splash of lemon juice
- 1 Cooking cream 200 g (here: From HANSANO)
- Possibly salt
- 1 cups Crème fraîche with herbs
- Eight the pumpkin, remove the pulp, peel and dice. Halve the pear, remove the core, peel and dice. Peel and dice the onion. Peel and finely dice the ginger and garlic cloves. Heat butter (2 tbsp) in a tall saucepan and first fry the onion cubes, ginger cubes and garlic cubes vigorously. Add the pumpkin cubes and fry with them. Deglaze / pour on the chicken stock (1.5 liters). Add the pear cubes and ground with cumin (1 teaspoon), ground coriander (1 teaspoon), salt (1 teaspoon), mild curry powder (1 teaspoon), cinnamon (½ teaspoon), chili powder (½ teaspoon), nutmeg (1 strong Pinch) and lemon juice (1 strong splash) and let everything simmer / boil for about 15-20 minutes with the lid closed. Puree with the hand blender and fold in the cooking cream. If necessary, add salt to taste. Serve the soup hot with a dollop of crème fraîche with herbs.
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