in Soup Recipes

Pumpkin cream soup

updated

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Ingredients for 4 servings:

  • 500 g pumpkin flesh, slightly chopped
  • ½ liter beef broth
  • ⅛ liter cream (full cream)
  • 1 small onion(s), finely chopped
  • 1 clove(s) garlic, finely chopped, not squeezed
  • 1 tbsp dill, fresh
  • 1 shot of pumpkin seed oil
  • some salt and pepper
  • possibly caraway
  • 4 tsp pumpkin seeds
  • 1 shot of white wine

Instructions

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

Melt the butter in a pan, add the onions and garlic, and sauté briefly. Add the pumpkin and continue sautéing. Deglaze with the white wine and reduce slightly. Pour in the stock and simmer over low heat until soft. Season with salt, pepper, and dill, and a little caraway, if desired. Puree in a blender with the cream. Heat again briefly and season to taste. After serving, drizzle a few drops of pumpkin seed oil over the soup and sprinkle with pumpkin seeds.

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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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