in Soup Recipes

Pumpkin cream soup easy and quick

updated

Spread the love

Ingredients for 4 servings:

  • 1 Hokkaido pumpkin(s)
  • ⅛ liter vegetable broth or chicken broth
  • Crème fraîche or sour cream as desired
  • herbal salt
  • Pepper from the mill
  • lemon juice
  • Horseradish, fresh or from the jar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Cut the pumpkin flesh into approximately 1 cm cubes and place it in a deep pot, barely covered with water. Boil the flesh until tender and puree it (I use a hand blender). Pour in the broth and simmer until the soup is thick. Finish with crème fraîche and season with herb salt, pepper, a little lemon juice, and horseradish.

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.

Spicy tuna sauce

Münsterland carrot bread