in Soup Recipes

Pumpkin seed soup with carrot

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Ingredients for 4 servings:

  • 2 g pumpkin(s) (Hokkaido)
  • 1 large carrot(s)
  • 200 g crème fraîche
  • 200 g cream
  • 400 g vegetable stock
  • Pumpkin seed oil
  • Pumpkin seeds, roasted
  • Salt and pepper, black, from the mill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and deseed the pumpkins and simmer in the broth for about 35 minutes. Then puree, then stir in the crème fraîche and season with salt and pepper. Simmer for another 5 minutes, then refine with pumpkin seed oil. Pumpkin seed oil is very aromatic and flavorful, so use sparingly. Serve in soup bowls, drizzle with a tablespoon of cream, and sprinkle with the roasted pumpkin seeds. Serving suggestion: I took four more pumpkins, hollowed them out, and served the soup in them. I carved a spoon out of a large carrot. A feast for the eyes, too.

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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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