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Pumpkin Cream Soup with Date Skewer

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Pumpkin Cream Soup with Date Skewer

The perfect pumpkin cream soup with date skewer recipe with a picture and simple step-by-step instructions.

For the soup:

  • 1 Pc. Pumpkin
  • 30 g Butter
  • 1 tbsp Olive oil
  • 1 disc Fresh ginger
  • 125 ml Sherry
  • 750 ml Vegetable broth
  • 100 g Ground almonds
  • 125 ml Cream
  • Salt and pepper
  • 1 pinch Nutmeg
  • 1 tsp Curry powder
  • 1 tsp Cinnamon
  • Freshly squeezed lemon juice
  • Pumpkin seed oil

For the date skewer:

  • 15 Pc. Pitted dates
  • 5 disc Breakfast bacon
  1. Peel the pumpkin, remove the seeds and cut the pulp into cubes. Peel the ginger and cut into small pieces. Melt the butter and oil and briefly fry the ginger and pumpkin. Now deglaze with sherry and let it boil down a little. Add the spices (curry, cinnamon and nutmeg), pour in the hot broth and simmer for about 30 minutes.
  2. While the soup is simmering, cut the bacon slices into three parts and wrap the dates. Put three dates on a skewer and roast them on a baking sheet lined with baking paper in the oven at 200 degrees for about 8-10 minutes. As soon as the bacon is crispy, remove it and set aside.
  3. Mix the soft pumpkin with a hand blender, add the cream and bring to the boil again. Then season the soup with lemon juice, salt and pepper.
  4. Lightly roast the ground almonds in a pan, fold them into the soup and then strain them through a sieve.
  5. Fill the soup plate, decorate with pumpkin seed oil and garnish with a date skewer.
Dinner
European
pumpkin cream soup with date skewer

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Written by John Myers

Professional Chef with 25 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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