in Soup Recipes

Fine pumpkin soup

updated

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Ingredients for 4 servings:

  • 1 kg pumpkin flesh (alternatively canned)
  • 2 onions
  • ½ bunch parsley
  • 1 tbsp margarine (half-fat margarine)
  • 1 tsp flour (wholemeal flour)
  • 1 liter chicken broth
  • Salt
  • 4 tbsp sour cream or sour cream
  • Pepper, white
  • Nutmeg, grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

WW 1.5 P

Cut the pumpkin flesh into small cubes. Peel the onions and finely chop them along with the parsley. Melt the margarine. Sauté the chopped onion, then add the pumpkin cubes and fry for about 2 minutes. Sprinkle the flour over the pumpkin pieces and sauté briefly. Pour in the chicken stock, bring to a boil, and simmer over low heat for about 10 minutes. Stir the soup thoroughly (or purée it) and season with salt, pepper, and nutmeg. Stir in the sour cream. Sprinkle with parsley and serve.

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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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Fine pumpkin soup