in Germany, Soup Recipes

Pumpkin and carrot soup

updated

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Ingredients for 4 servings:

  • 400 g pumpkin flesh, shelled, preferably Hokkaido
  • 200 g carrot(s)
  • 1 onion(s)
  • 2 tbsp butter
  • 1 pinch(s) of curry
  • 1 liter vegetable broth
  • 4 tbsp crème fraîche
  • salt and pepper

Instructions

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

quick and good for preserving for the winter

Cut the pumpkin flesh into cubes. Coarsely grate the carrots and chop the onions. Sauté the onions with butter in a saucepan. Add the carrots, pumpkin, and curry powder and sauté slightly. Deglaze with vegetable stock and simmer for about 10 minutes. Then puree everything and season with salt and pepper. Just before serving, stir in the crème fraîche (or add a dollop to the center). As I said, I always make the soup in advance and store some of it in a pan.

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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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