in Soup Recipes

Pumpkin mustard soup

updated

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Ingredients for 4 servings:

  • 500 g pumpkin flesh, e.g. Hokkaido, cut into cubes
  • 1 liter vegetable stock
  • 250 g crème fraîche
  • 2 tbsp mustard, extra hot
  • 1 tbsp mustard, medium hot
  • 1 tbsp mustard (rotisseur mustard)
  • some butter, for steaming
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté the pumpkin in butter. After about 10 minutes, add the broth and cook the pumpkin over medium heat until soft. Then purée the soup with a hand blender. Stir in the crème fraîche and mustard and season with salt and pepper. If you like, you can also strain the soup through a fine sieve.

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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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