in Soup Recipes, Switzerland

Pumpkin soup

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Ingredients for 4 servings:

  • 1 kg pumpkin flesh
  • 1 carrot(s), diced
  • 1 potato(s), diced
  • 1 tbsp butter
  • salt and pepper
  • 1 liter of water
  • 2 vegetable stock cubes
  • 100 ml cream (alternatively cream or sour cream
  • 1 tsp cornstarch
  • rosemary

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the pumpkin flesh into small cubes. Sauté in melted butter along with the carrot and potato cubes. Season with salt and pepper. Combine the water and vegetable stock cube in a saucepan, add the rosemary, and simmer until the vegetables are very soft. Then puree everything with a hand blender. Dissolve the cornstarch in the cream and add it. Season with salt and pepper to taste and bring back to a boil. Serve hot. Tip: If desired, you can refine the dish with pumpkin seed oil and toasted bread cubes.

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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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