in Soup Recipes

Pumpkin and parsnip soup

updated

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Ingredients for 6 servings:

  • 1 m.-large pumpkin(s), (Hokkaido pumpkin)
  • 200 g parsnip(s)
  • 1 onion(s)
  • 1 carrot(s)
  • 1 chili pepper(s)
  • 200 ml cream
  • 1 tbsp tomato paste
  • some ginger
  • salt and pepper
  • Pumpkin seed oil
  • 1.2 liters vegetable stock
  • 1 tbsp butter

Instructions

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

Delicious and simple autumn soup

Finely chop the pumpkin, parsnips, onion, chili pepper, and carrot and fry them vigorously in butter and pumpkin seed oil. Add tomato paste, pepper, and salt. Then pour in the vegetable stock and simmer for about 20 minutes. Remove the pan from the heat, add the cream, and blend until smooth. Grate some ginger over the mixture, return it to the stove, and bring it back to a boil. Finally, season with salt and pepper.

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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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