in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 1 Hokkaido pumpkin(s)
  • 50 g sugar for caramelizing
  • 1 liter vegetable broth, approx.
  • 1 tbsp tomato paste
  • 200 g cream
  • 50 g butter
  • some salt and pepper

Instructions

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

simple and delicious

Peel the pumpkin, hollow out the insides, and cut into small pieces. Caramelize the sugar in a pan with a little butter for about 20 seconds. Add the pumpkin pieces with a little butter and sauté for about 40 seconds. Add the tomato paste and sauté briefly. Deglaze with the vegetable stock. Bring to a boil and simmer for 20 minutes, until the pieces are very soft. Then purée the soup and add the cream. Bring back to a boil and season with salt and pepper. Finally, mix in the remaining butter.

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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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