in Soup Recipes

Fruity pumpkin cream soup

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Ingredients for 4 servings:

  • 700 g pumpkin(s) (baby or Hokkaido), peeled, pitted and diced
  • 1 onion(s), roughly diced
  • 1 clove(s) garlic, sliced
  • ½ liter vegetable broth
  • 1 orange(s), filleted – juice collected!
  • 1 tbsp pistachios, chopped (optional)
  • 1 tbsp butter
  • ½ cup cream
  • possibly cheese (Emmental)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the onion and garlic in the butter, add the pumpkin, and sauté. Add the broth and cook for about 15 minutes, until the pumpkin is soft. Then puree the pumpkin in the broth. Stir in half a cup of cream and season with salt and pepper. Add the orange juice, orange segments, and pistachios, if desired, and serve. Tastes great with some grated Emmental cheese!

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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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