in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 1 kg pumpkin flesh, diced
  • 2 stalk(s) leeks, finely chopped
  • 2 onions, white, diced
  • 1 garlic clove(s), diced
  • 30 g butter
  • 2 tbsp olive oil
  • 500 ml broth
  • salt and pepper
  • rosemary
  • 50 g Parmesan, grated
  • possibly croutons

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

for cold days, great for freezing

Sauté the pumpkin cubes, leek, onion, and garlic cubes in butter and olive oil. Pour in the broth and season. Cover and simmer over low heat for about 20-30 minutes. Puree and serve with grated Parmesan cheese and croutons, if desired. Tip: Sprinkle roasted pumpkin seeds on top of the soup.

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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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