in Soup Recipes

Pumpkin cream soup

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Ingredients for 10 servings:

  • 1 ½ kg pumpkin flesh
  • 3 onions
  • 3 tbsp butter/margarine
  • 2 tbsp sugar (e.g. brown sugar)
  • salt and pepper
  • 1 ½ liters of chicken stock
  • 200 g whipped cream
  • 1 pinch of clove(s), ground
  • nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dice the pumpkin flesh and chop the onions. Heat the fat in a saucepan. Sauté the onions until translucent, stirring to melt the sugar. Add the pumpkin and sauté for 10-15 minutes. Remove some of the pumpkin cubes and season the rest. Add the broth and half the cream. Simmer for about 10 minutes. Purée the soup and season to taste. Stir in the pumpkin cubes and the remaining cream.

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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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