in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 600 g pumpkin(s) (Hokkaido)
  • 600 ml vegetable stock
  • 1 m.-sized onion(s)
  • 20 g butter
  • 20 g ginger root
  • 1 tsp curry powder
  • Sea salt
  • pepper
  • 2 tbsp sour cream
  • 1 tbsp almond flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

quick, easy and delicious

Peel the pumpkin, remove the seeds, and cut the flesh into small pieces. Peel and finely chop the onion. Grate the ginger and sauté it with the onion in the butter until translucent. Add the pumpkin pieces and curry powder and sauté briefly. Deglaze with the vegetable stock and bring to a boil while stirring. Simmer the soup over low heat for about 10 minutes, then puree. Season with salt and pepper. Brown the flaked almonds in a pan without fat. Serve the soup in portions with a teaspoon of sour cream and the toasted flaked almonds.

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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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