in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 500 g pumpkin(s)
  • 250 g potatoes
  • 250 g carrot(s)
  • 30 g butter
  • 200 ml cream or coconut milk
  • 1 liter vegetable broth
  • n. B. Nutmeg
  • e.g. coriander
  • e.g. parsley
  • e.g. ginger

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with potatoes and carrots

Peel the vegetables (this isn’t necessary for some types of pumpkin), remove the seeds if necessary, and cut into puréeable pieces. Sauté everything together with the butter in a sufficiently large pot. Meanwhile, make the vegetable stock. If you’re making your own, make it well in advance. Add the vegetable stock to the sautéed vegetables and simmer for 20 minutes. Now purée everything and add the cream or coconut milk. Finally, season to taste with coriander, parsley, ginger, and nutmeg.

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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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