in Soup Recipes

Cold pumpkin soup

updated

Spread the love

Ingredients for 4 servings:

  • 200 ml vegetable stock or salt water
  • 160 g pumpkin flesh
  • 200 ml buttermilk
  • 200 g low-fat yogurt
  • 1 tsp curry powder

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

light and low-fat pumpkin soup

Cut the pumpkin into small cubes. Bring salted water or vegetable stock to a boil and cook the pumpkin pieces for about 15 minutes until soft. Puree finely with a hand blender or in a blender, strain through a sieve, and let cool. Then add the buttermilk, yogurt, and curry powder and blend. Serve in glasses or small bowls, dust with curry powder, and serve ice-cold.

Facebook Comments

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.

Raviolo with fresh egg yolk and fried sage on vine tomato sauce and shaved truffle

Roast duck with pickled plums