in Soup Recipes

Pumpkin cream soup with apple and pear

updated

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Ingredients for 2 servings:

  • 1 apple
  • 3 carrots
  • 1 pear(s)
  • 400 g pumpkin flesh
  • 3 potatoes
  • nutmeg
  • salt and pepper
  • 3 tsp sour cream
  • 3 tsp pumpkin seed oil
  • 1 liter of water
  • 2 cubes of vegetable stock

Instructions

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

Peel and dice the apple, pear, carrots, potatoes, and pumpkin. Sauté briefly and deglaze with the vegetable stock. Simmer for about 25 minutes, until everything is tender. Then skim off some of the liquid so that everything is just covered. Puree everything. If the soup is too thick, add just enough of the skimmed liquid until it reaches the desired consistency. Season with salt, pepper, and nutmeg. Garnish with sour cream and pumpkin seed oil; you can also add croutons if you like.

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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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