in Soup Recipes

Pumpkin Romanesco Soup

updated

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Ingredients for 2 servings:

  • 250 g pumpkin(s)
  • 150 g Romanesco
  • ½ onion(s)
  • 1 tbsp oil
  • 400 ml water or broth
  • 150 ml cream
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

vegetarian, in a pressure cooker

Peel the pumpkin, remove the seeds, and roughly chop it. Trim the Romanesco and divide it into florets. Halve, peel, and dice the onion. Heat the oil in a pressure cooker and sauté the vegetables. Pour in water or broth. Close the pressure cooker and cook the vegetables for about 3 minutes. It will take longer in a regular pot, about 20-25 minutes. After cooking, puree everything and stir in the cream. Season with salt and pepper and serve.

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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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