in Soup Recipes

Pumpkin cream soup

updated

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Ingredients for 4 servings:

  • 900 g pumpkin flesh, diced
  • 1 shallot(s), finely diced
  • 40 g butter
  • 1 orange(s), juice
  • 30 ml white wine
  • Honey
  • salt and pepper
  • Ginger
  • white wine vinegar
  • Vegetable broth, granulated
  • 3 tbsp crème fraîche
  • cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Sauté the onion in 20g butter until translucent. Add the orange juice, wine, and 625ml water and bring to a boil. Add the pumpkin cubes and cook for about 10 minutes. Season with honey, bouillon cubes, ginger, cumin, vinegar, salt, and pepper. Add the remaining butter and crème fraîche and blend the soup before serving.

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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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