John Myers
Pumpkin Cream Soup Made from Butternut Squash
The perfect pumpkin cream soup made from butternut squash recipe with a picture and simple step-by-step instructions.
- 1000 g Pumpkin meat, which corresponds to a pumpkin weighing approx. 1,700 grams
- 40 g Butter
- 2 medium sized Diced onions
- 4 Tomatoes, peeled and diced
- 1,5 liter Granulated broth
- Salt and pepper
- 1 pinch Cayenne pepper
- 5 tbsp Food starch
- 6 tbsp Cream 30% fat
- Croutons
- Crema con Aceto Balsamico di Modena
- The butternut squash has a light to very sweet taste, the flesh is soft and generally not fibrous. You can peel the pumpkin, you don’t have to, you can cook the peel with it. Halve, core and dice the pumpkin. In a large saucepan, drain the butter and add the pumpkin cubes. Dice the onions, peel and dice the tomatoes. Add both to the pumpkin in the saucepan and simmer over medium heat until the onion cubes are translucent.
- Season with salt, pepper and a small pinch of cayenne pepper and fill up with the broth. Let the soup simmer over low heat for about 20 minutes until the pumpkin is soft (test). Then puree the pulp.
- Thicken the soup a little with cold-mixed cornstarch and add the cream.
- Bring the soup to the boil again, then pour it into soup bowls and garnish with croutons and a little crema con Aceto di Modena. Good Appetite.
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