John Myers
Pumpkin Seed Soup
The perfect pumpkin seed soup recipe with a picture and simple step-by-step instructions.
- 200 g Pumpkin seeds
- 2 piece Shallot
- 100 g Floury potatoes
- 1 l Vegetable broth
- 100 ml Cream
- Salt, pepper, nutmeg
- 4 tsp Pumpkin seed oil
- Set aside 1 tbsp of the pumpkin seeds. Lightly roast the remaining seeds in a saucepan with 1 teaspoon of oil, adding the finely diced shallot. Pour in the broth, add the peeled, diced potatoes and cook gently for about 25 minutes. Puree with a hand blender or in a blender, then pass through a sieve.
- Season the soup with salt, pepper and nutmeg, add the cream and bring to the boil again. Divide the soup on plates. Briefly toast the remaining pumpkin seeds in a pan without fat and distribute them on the plates. Finally, pour 1 teaspoon of pumpkin seed oil over each serving.
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