in Soup Recipes

Little Chef's Pumpkin Soup

updated

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Ingredients for 6 servings:

  • 2 pumpkins (Hokkaido)
  • 1 bunch of soup vegetables
  • 1 ½ liters vegetable broth
  • 5 m.-sized potatoes
  • 1 piece(s) ginger, about thumb-sized
  • 1 pack of cream cheese (Buko India)
  • salt and pepper
  • chili
  • curry powder

Instructions

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

Wash, peel, and finely chop the soup vegetables and potatoes. Grate the ginger over the vegetables. Cut open the pumpkins and scoop out the insides with a spoon. Place the pumpkin flesh in a bowl (remove the seeds). Meanwhile, boil 1.5 liters of vegetable broth. Then add the vegetables and simmer for about 15 minutes. Purée everything. Finally, add the cream cheese and season the soup with spices.

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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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