in Soup Recipes

Spicy pumpkin cream soup

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Ingredients for 4 servings:

  • ¾ kg pumpkin flesh, diced
  • 0.1 kg onion(s)
  • 0.2 kg butter
  • 0.2 kg peach(s), fully ripe or from the can
  • ¾ liter chicken broth
  • ¼ liter cream
  • 1 tsp, leveled curry
  • 0.03 kg mango chutney
  • 1 small chili pepper(s), red, without seeds
  • Sugar to taste
  • Garlic, fresh
  • Salt
  • Fondor (sprinkle seasoning)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onions and garlic in butter, add the diced pumpkin, and sauté everything. After 2 minutes, dust with curry powder and add the peach, chili, mango chutney, and cream. Top up with the broth and simmer until the pumpkin is soft. Season with salt, sugar, and Fondor and purée in a food processor. If the soup is too thick, add chicken broth. My tip: Serve in deep pasta bowls with a spoonful of crème fraîche and fresh basil.

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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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