in Soup Recipes

Winter pumpkin soup

updated

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Ingredients for 4 servings:

  • 1 m.-sized pumpkin(s), e.g. Hokkaido pumpkin
  • 1 m.-large bell pepper(s), red
  • 1 tbsp brown sugar
  • 500 ml vegetable stock
  • 2 tbsp cream cheese
  • some cinnamon
  • some nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash the pumpkin and cut into small pieces. Peel the bell pepper and cut into small pieces. Heat a medium saucepan with a little butter (or oil, if you prefer) and roast the pumpkin pieces. Sprinkle with the brown sugar and let it caramelize, then deglaze with the broth and bring to a boil. Add the bell pepper pieces. Simmer everything on medium heat for about 5 minutes. Add the cream cheese and bring back to a boil, stirring constantly. Reduce the heat to medium. When the pumpkin can be easily mashed with a fork, puree everything with an immersion blender. Season the soup with cinnamon and nutmeg.

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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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