in Soup Recipes

Pumpkin cream soup

updated

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Ingredients for 4 servings:

  • 800 g pumpkin flesh (Hokkaido)
  • 600 ml chicken broth
  • 1 cup of cream
  • 1 tbsp ginger, freshly grated
  • 1 tsp curry paste (green Thai curry paste)
  • 1 tbsp lemon juice
  • salt and pepper
  • olive oil
  • possibly pumpkin seeds, roasted

Instructions

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

slightly spicy and very tasty

After removing the flesh, cut the pumpkin flesh into cubes. Bring the chicken stock to a boil and simmer the pumpkin cubes in it for about 20 minutes until soft. Then puree the pumpkin with a hand blender and add the cup of cream. Season with salt, pepper, lemon juice, and freshly grated ginger. Season to taste with curry paste and lemon juice. Once the soup is in the bowl, drizzle with a little good olive oil, if desired. It’s also delicious to add some lightly toasted pumpkin seeds to the soup.

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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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