in Soup Recipes

Pumpkin cream soup

updated

Spread the love

Ingredients for 2 servings:

  • 200 g pumpkin flesh
  • 1 small zucchini
  • 1 small onion(s)
  • 1 stalk(s) leek
  • 2 tbsp sunflower oil
  • ½ tsp sugar
  • ½ liter vegetable broth
  • 1 cup of cream
  • 1 tsp curry powder
  • e.g. chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

from the school kitchen

Dice the pumpkin, zucchini, and onion. Prepare the leek and slice it into thin rings. Heat the oil, first sauté the onions until golden brown, then add the vegetables and sugar. Pour in 1/4 of the vegetable stock and let the soup simmer gently for 10 minutes. Purée the vegetables. Add the cream and pour in the remaining vegetable stock. Season to taste with curry powder and chili powder.

Facebook Comments

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.

Cole Slaw à la Hard Rock Cafe

Chicken salad with curry dressing