in Soup Recipes

Pumpkin cream soup from childhood

updated

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Ingredients for 2 servings:

  • 500 g Hokkaido pumpkin(s)
  • 200 g potatoes
  • ¾ liter vegetable broth
  • 125 ml cream
  • e.g. salt and pepper
  • e.g. garlic powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the pumpkin and potatoes, dice them, and simmer in the vegetable broth for about 20 minutes. Then puree the soup and add the cream. Season to taste with salt, pepper, and garlic.

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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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