John Myers
Pumpkin Cream Soup 2.0
The perfect pumpkin cream soup 2.0 recipe with a picture and simple step-by-step instructions.
- 1 Pc. Hokkaido pumpkin
- 2 Pc. Potatoes
- 1 Pc. Fresh ginger
- 1 Pc. Orange
- 1 shot White wine
- 2 tbsp Vinegar
- 1 tsp Honey liquid
- 1 cups Cream
- 1 l Broth
- 2 tbsp Turmeric
- Coarse sea salt
- Pepper from the grinder
- Cooking oil
- Wash the pumpkin, cut in half, then remove the core and then cut into small cubes. Peel the potatoes and cut them into small cubes. Roughly peel the ginger and cut or grate into very fine strips. Sear everything together in a saucepan with a little cooking oil. Add a little salt and honey while frying.
- After about 5 minutes, when the first roasted substances appear, deglaze with a dash of white wine and let it reduce a little. Add turmeric and fill up with the broth. Simmer in a closed saucepan over low heat for about 30 minutes.
- Then puree the whole thing with the cream and the juice and pulp of the orange. Finally, season with salt and pepper and possibly with a little vinegar (if the orange and the white wine have not already given off enough acid). If you like it a little hotter, you can also season it with chili powder.
- Finally, pass the prepared soup through a sieve. The soup can be served with croutons or a whipped cream and herbs.
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