in Soup Recipes

Pumpkin cream soup à la Axel

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Ingredients for 4 servings:

  • 600 g pumpkin flesh (such as melon squash)
  • 1 carrot(s)
  • 1 onion(s)
  • 3 tbsp oil
  • 500 ml meat broth or vegetable broth
  • 2 tbsp lemon juice
  • 4 tbsp crème fraîche
  • 1 pack of mashed potatoes
  • 1 pinch of chili powder
  • 1 tbsp dill
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the pumpkin and remove the seeds. Peel the carrot and onion and finely dice everything. Sauté the pumpkin cubes, carrot, and onion in the oil. Deglaze with the broth and season with salt and pepper. Simmer everything for about 20 minutes until soft, then puree everything. Season the soup with lemon juice, salt, and chili. Stir in the crème fraîche and dill sprigs. Combine the cooked mashed potatoes with 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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