in Soup Recipes

Pumpkin cream soup

updated

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Ingredients for 4 servings:

  • 500 g pumpkin(s)
  • 500 g carrot(s)
  • 1 onion(s)
  • 1 potato(s)
  • 1 liter vegetable broth
  • 200 ml cream
  • nutmeg
  • Salt
  • pepper
  • 2 tbsp oil

Instructions

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

Clean, peel, and finely chop all the vegetables. Heat the oil in a pan and sauté the onion. Add the remaining vegetables and sauté. Pour in the vegetable stock and simmer for about 15 minutes. Then puree with a hand blender. Then pour in the cream and heat through. Season with nutmeg, salt, and pepper. Serve hot.

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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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