in Soup Recipes

Pumpkin and cheese cream soup

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Ingredients for 4 servings:

  • 1 kg pumpkin(s), cleaned
  • 1 onion(s), diced
  • 20 ml oil
  • ½ liter of water
  • 1 sprig(s) lovage (Maggi herb)
  • 200 g cream cheese with herbs
  • 1 cube of stock
  • salt, white pepper
  • 1 tbsp parsley, chopped
  • 60 ml white wine (can be omitted for children)
  • Pepper, white

Instructions

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

Sauté diced onion in oil. Add pumpkin flesh, lovage, and stock cubes and pour in water. Bring to a boil, then puree. Mix cream cheese with a little hot broth in a small bowl until smooth, then add to the soup. Season to taste and finish with wine. Tip: Can also be cooked with zucchini or potatoes.

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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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