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Fruity Pumpkin Cream Soup

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Fruity Pumpkin Cream Soup

The perfect fruity pumpkin cream soup recipe with a picture and simple step-by-step instructions.

  • 1000 g Hokkaido pumpkin
  • 1 Onion
  • 1 Optional: red pepperoni, chilli or piri piri oil (KB)
  • 2 tbsp Extra virgin olive oil
  • 2 teaspoon Thailand curry
  • 2 teaspoon Sugar
  • 250 ml Freshly squeezed orange juice (about 3)
  • 700 ml Chicken broth
  • 300 ml Vegetable broth
  • Sea-Salt,
  • Tellicherry pepper from the mill,
  • Freshly grated nutmeg,
  • 200 ml Cream, cremefine or coconut milk,
  • Optional: some fresh ginger,
  • Optional: pumpkin seed oil
  1. Wash the Hokkaido pumpkin well, dry it, cut it open in the middle, remove the pumpkin seeds with a tablespoon and cut into approx. 2×2 cm pieces. Peel the onion and cut into large pieces. Halve the fresh pepperoni, remove the seeds and cut again in the middle. Squeeze oranges.
  2. Put the olive oil in a large, tall saucepan and heat slowly. Add the pumpkin pieces, onion and pepperoni and fry a little. Sprinkle sugar and curry powder on top and fry again briefly.
  3. Deglaze with orange juice and fill up with the broths. Then season a little with salt, pepper and nutmeg and bring to the boil. Reduce the temperature and simmer in a closed pan for approx. 20-30 minutes until the pumpkin is soft.
  4. Finely puree with a hand blender, add the cream or Cremefine and season to taste again. Serve with pumpkin seed oil to taste.
  5. Tip 5: Hokkaido pumpkin does not need to be peeled. If you want the soup a little nuttier, you can replace half the amount with butternut squash. For the butternut, please also remove the shell. You can add a little ginger and / or pepperoni / chilli, etc. to your taste. The cream / cremefine can also be replaced with coconut milk, as can the broth, depending on your taste. What you have there and the soup keeps getting a different whistle / taste. 😉 Continued for a day, it tastes even better / more intense. 😉
  6. Then it can be served! Anyone at the table can then add pumpkin seed oil to their taste. We also had homemade, filled, warm pizza balls. 😉
  7. Bon appetit !!! Bom Apetite !!!
Dinner
European
fruity pumpkin cream soup

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Written by John Myers

Professional Chef with 25 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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