in Soup Recipes

Pumpkin cream soup

updated

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Ingredients for 4 servings:

  • 700 g pumpkin(s)
  • 1 onion(s)
  • 200 g potatoes
  • 2 tbsp oil
  • 3 tsp vegetable broth, instant
  • 5 tbsp cream
  • Salt
  • ¾ liter of water

Instructions

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

Peel, deseed, wash, and dice the pumpkin. Peel, wash, and dice the onion and potatoes. Heat oil in a saucepan. Sauté the onion, potatoes, and pumpkin. Deglaze with 3/4 liter of water and bring to a boil. Stir in the broth, cover, and simmer for about 20 minutes. Puree and season with salt and pepper. Lightly whip the cream and add it to the soup. Serve immediately.

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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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