in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 1 pumpkin(s), (Hokkaido pumpkin)
  • 0.6 liters of vegetable broth
  • 1 tsp mustard
  • 100 g butter
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with mustard

First, peel the pumpkin and cut it into small pieces. The smaller the pieces, the faster the soup will go. Melt the butter in a saucepan and add the pumpkin pieces. Sauté for a few minutes, then add the vegetable stock and simmer until the pieces are soft. Then puree everything. Stir in the mustard and season with salt and pepper. If you prefer the soup a little thinner, simply add more vegetable stock.

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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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