in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 2 pumpkins (Hokkaido)
  • 500 ml vegetable stock
  • 1 tsp. clove powder
  • 5 dashes of Tabasco
  • ½ tsp sugar
  • ½ tsp salt
  • 500 ml milk
  • 250 ml cream
  • ½ onion(s)
  • 1 tbsp butter
  • possibly cornstarch or flour to bind
  • n. B. Croutons

Instructions

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

Clean the pumpkin and cut it into cubes. Melt the butter in a saucepan and sauté the diced onions. Add the pumpkin, vegetable stock, milk, and spices, and cook for 15 minutes. Add the cream and puree. Season to taste. Serve with croutons. If you like, you can thicken the soup.

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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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