in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 300 g pumpkin flesh (e.g. Hokkaido)
  • 50 g bacon, white (Wammerl)
  • 250 ml broth
  • 250 ml cream
  • ½ clove(s) garlic
  • 1 tbsp white wine vinegar
  • 1 small onion(s)
  • salt and pepper
  • Paprika powder
  • nutmeg
  • possibly ginger
  • Pumpkin seed oil

Instructions

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

without potatoes and carrots, super easy and very tasty!

Dice the onions, garlic, and bacon and sauté (you can also add some grated or finely chopped fresh ginger, if desired). Add the pumpkin flesh and sauté briefly. Deglaze with the stock and vinegar and simmer gently (cover if necessary to prevent the liquid from escaping). When the pumpkin is soft enough, puree everything with a hand blender or in a blender. Add the cream and season with the spices to taste. Garnish with pumpkin seed oil.

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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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