in Soup Recipes

Pumpkin cream soup from butternut squash

updated

Spread the love

Ingredients for 8 servings:

  • 500 g pumpkin(s) (butternut pumpkin)
  • 250 g potatoes
  • 2 carrots
  • 2 onions
  • 750 ml vegetable stock
  • salt and pepper
  • Cinnamon
  • 200 ml cream

Instructions

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

Peel and deseed the pumpkin. Peel the potatoes, carrots, and onions. Cut the vegetables into pieces and add them to a pot with the vegetable stock. Bring to a boil and simmer for about 20 minutes. Remove the pot from the heat and puree the vegetables with an immersion blender (or a potato masher). Season with salt, pepper, and cinnamon to taste. Finally, stir in the cream. Serve with fresh baguette.

Facebook Comments

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.

Sweet mustard sauce

Rum balls for rum balls