in Germany, Soup Recipes

Pumpkin seed soup

updated

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Ingredients for 4 servings:

  • 1 kg pumpkin(s)
  • 200 g crème fraîche
  • 1 cup(s) cream
  • 1 cup(s) whipped cream, for serving
  • 2 cup(s) chicken broth, defatted
  • 5 tbsp pumpkin seed oil, good
  • 4 tbsp pumpkin seeds, roasted
  • Salt and pepper, white
  • 1 pinch of nutmeg
  • some water if needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Remove the pumpkin flesh and simmer with the broth for 40 minutes, adding a little water periodically. Add the spices, cream, and crème fraîche and blend until smooth. Finally, whisk in the pumpkin seed oil. Divide among plates, top with some whipped cream, and garnish with roasted pumpkin seeds. Note: 1 cup contains 200 ml.

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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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