in Soup Recipes

Creamy and spicy pumpkin soup

updated

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Ingredients for 4 servings:

  • 600 g pumpkin flesh, e.g. Hokkaido
  • 30 g butter
  • 200 g carrot(s)
  • 1 onion(s)
  • 300 ml chicken broth
  • 250 ml Cremefine
  • 150 ml cream
  • 30 g ginger root
  • 1 chili pepper(s), red, fresh, pitted
  • 1 pinch(s) of sugar
  • Salt
  • pepper
  • nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

WW suitable, 8 pp per portion, ideal for the pressure cooker

Dice the onion, chili pepper, and ginger and sauté in butter. Add the chopped carrots and pumpkin, pour over the chicken stock, cream, and Cremefine, and season. Cook until soft and blend using a hand blender. Add a little more seasoning if desired. Serve with ciabatta bread.

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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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