John Myers
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Soup: Cream of Pumpkin and Quince Soup
The perfect soup: cream of pumpkin and quince soup recipe with a picture and simple step-by-step instructions.
vegetables
- 450 g Butternut squash
- 250 g Peeled waxy potatoes
- 160 g Quince
- 45 g Spring onion
- 3 tbsp Spice oil: Herbal oil from my KB
- 1 tbsp Vegetable broth powder
Liquid
- 750 ml Water
- 200 ml White wine lovely
- 100 ml Freshly squeezed orange juice
spices
- 1 tbsp Colorful pepper
- 1 tbsp Rosemary needles
- 1 tbsp Seasoning: parsley-pepperoni-salt from my KB
- 0,5 tbsp Curry powder
- 0,25 tbsp Nutmeg
- 1 Knife point Ground ginger
Topping
- Chili powder
preparation
- Peel, core and roughly dice the pumpkin … Peel, core and roughly dice the quince … Peel and roughly dice the potatoes … Wash, clean and cut into rings the spring onions … Squeeze the orange … Wash the rosemary needles and remove Pull branch
Cook
- Heat the oil in a saucepan … Sear the vegetable pieces (approx. 5 minutes) … deglaze with water, vegetable stock powder and 100 ml white wine, bring to the boil and simmer for approx. 15 minutes … rosemary needles, 100 ml white wine and orange juice add and puree until smooth … season to taste with pepper, salt, curry, nutmeg and ginger … bring to the boil briefly (about 2 minutes)
Serve
- Fill the pumpkin and quince cream soup into deep plates (for 4 people) or soup bowls (for 6-8 people) and garnish with a little chili powder and serve
Ingredient info for the pink potatoes
- This is a special variety that is called “Rosemary Potatoes” and has a rosy flesh and skin – picture no. 2- … I discovered them in the supermarket, but the “rosemary potatoes” would also be offered on the market
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