John Myers
Pumpkin Cream Soup with Baked Pumpkin Garnish
The perfect pumpkin cream soup with baked pumpkin garnish recipe with a picture and simple step-by-step instructions.
- 2 kg Pumpkin
- 1 kg Potatoes
- 500 gr Carrots
- 2 Onions
- 2 tbsp Butter
- 2 liter Vegetable broth
- 1 a cup Cream
- Salt
- Pepper from the grinder
- Pumpkin seed oil
- Parsely
- Cook vegetable broth according to your own recipe 🙂 because everyone makes their vegetable broth differently;) If you want, you can also use instant broth, but home-cooked ones taste much better. I always freeze some, then you have a supply and don’t have to cook broth for an hour every time 🙂
- Cut the pumpkin into wedges, peel and core. Then cut into small cubes. Put approx. 300 grams of the pumpkin separately !!
- Peel the onions, potatoes and carrots and cut into small pieces
- Heat the 2 tablespoons of butter and sauté the onions in it. Add the broth and bring to the boil
- Add the pumpkin, carrots and potatoes and simmer for 45 minutes over low heat.
- Place the 300 grams of separate pumpkin cubes on a baking sheet lined with baking paper. Drizzle with cooking oil and season with salt and pepper. Bake at 200 degrees in the oven for 25 minutes. This is the insert for the soup
- When the soup is ready, remove it from the stove and puree with the hand blender and add the beaker of cream. Season to taste with salt and pepper to taste
- Put the hot soup on a plate and place the insert in it. Sprinkle with parsley and a little !! Pour pumpkin seed oil over the soup. If you like, you can also add a few pumpkin seeds
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