in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 1 ½ kg pumpkin(s)
  • 50 g onion(s)
  • 1 tbsp olive oil
  • 1 liter vegetable broth
  • 300 g potatoes
  • salt and pepper
  • e.g. curry powder
  • coriander

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mühlenberg style

Peel the pumpkin, remove the seeds, and dice the flesh. Peel and dice the onions and potatoes. In a large pot, sauté the onions in olive oil until lightly browned. Add the pumpkin and potatoes and cook briefly, then deglaze with the vegetable stock. Bring the soup to a boil and simmer for about 20 minutes. Purée and season with salt, pepper, and possibly curry powder and coriander.

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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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