in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 1 kg pumpkin flesh, e.g. Hokkaido, butternut or nutmeg pumpkin
  • 2 small onions, roughly diced
  • 2 tbsp butter
  • 2 tbsp flour
  • 800 ml vegetable stock
  • 200 g whipped cream
  • salt and pepper
  • Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Quarter, deseed, peel, and dice the pumpkin. Heat the butter in a large saucepan and sauté the diced onion until translucent. Add the pumpkin cubes and sauté briefly. Then dust everything with flour and sauté. Add the stock and cream. Bring the pumpkin soup to a boil, cover, and simmer over low heat for about 25 minutes. Purée the soup with an immersion blender and season with salt, pepper, and nutmeg.

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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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