in Soup Recipes

Simple pumpkin soup

updated

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Ingredients for 4 servings:

  • 1 Hokkaido pumpkin(s)
  • ½ stalk(s) leek
  • 4 small potatoes
  • 2 carrots
  • 1 ½ liters of water
  • 6 tsp, leveled vegetable stock powder
  • 2 tbsp crème fraîche
  • 1 tsp, streaky curry paste, red
  • salt and pepper
  • some paprika powder

Instructions

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

vegetarian

Dice the pumpkin. Peel the carrots and potatoes and chop them into large pieces. Wash the leek thoroughly and cut into strips. Bring the water and vegetable stock to a boil. Cook the vegetables until soft. Then remove the pot from the heat and blend everything thoroughly. Simmer over low heat and season with crème fraîche, curry paste, and the remaining spices. Serve with fresh baguette.

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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.

Sprite syrup

Simple pumpkin soup