in Soup Recipes

Quick pumpkin soup with cream

updated

Spread the love

Ingredients for 2 servings:

  • 400 g pumpkin flesh (e.g. Hokkaido), diced
  • 500 ml water
  • 2 tsp vegetable broth
  • 1 piece(s) ginger
  • 1 onion(s)
  • 80 ml cream
  • salt and pepper
  • Cayenne pepper
  • e.g. chives
  • some butter or oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

super easy and fast

Peel and finely dice the onion and ginger. Heat a little oil in a pan and sauté the onion. Add the pumpkin cubes and ginger and sauté briefly. Pour in the water, add the broth, and cook until the pumpkin is tender. Remove the pan from the heat and puree everything thoroughly with a hand blender. Add the cream, stir, and bring everything back to a boil briefly. Season with salt, pepper, and cayenne pepper. Finely chop the chives and scatter them over the soup before serving. Serve with toast or baguette.

Facebook Comments

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.

Minced beef with mushrooms and corn

Judias con chorizo ​​- Spanish bean stew