in Soup Recipes

Pumpkin cream soup

updated

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Ingredients for 4 servings:

  • 750 g pumpkin(s)
  • 1 small onion(s)
  • 150 ml vegetable stock
  • 250 ml whipped cream
  • curry
  • some pumpkin seed oil
  • Roasted pumpkin seeds (for decoration)
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the peeled pumpkin into large cubes and sauté with the chopped onion. Pour in the vegetable stock and cook until soft, then season, add the cream, and blend thoroughly with a hand blender. When serving, sprinkle with roasted pumpkin seeds and drizzle with a few drops of pumpkin seed oil.

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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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