in Soup Recipes

Pumpkin cream soup

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Ingredients for 4 servings:

  • 400 g pumpkin flesh
  • 600 ml beef broth or vegetable broth
  • 40 g butter
  • 50 g onion(s)
  • 20 g flour, smooth
  • 250 g sweet cream
  • 2 tbsp crème fraîche
  • Salt
  • Pepper, white
  • possibly pumpkin seed oil
  • pumpkin seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Finely chop the pumpkin flesh and onion. Melt the butter and sauté the onion in it. Add the pumpkin and sauté. Then dust with flour, stir through, and pour in the beef broth and cream. Cook everything until the pumpkin is passable. Then puree in a blender or with an immersion blender. Stir in the spices and crème fraîche. When serving, drizzle with a little pumpkin seed oil or sprinkle with pumpkin seeds, depending on your taste.

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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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