in Soup Recipes

Pumpkin soup

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Ingredients for 3 servings:

  • 1 tbsp oil (peanut oil)
  • 1 onion(s)
  • 1 stalk(s) leek
  • 1 m.-sized pumpkin(s) (Hokkaido)
  • 1 tsp curry
  • ½ tsp thyme
  • 2 bay leaves
  • ½ liter vegetable broth, maybe a little more
  • ½ cup cream
  • ¼ tsp nutmeg
  • some ginger, fresh or ginger powder
  • Oil (pumpkin seed oil)
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the onion and slice the leek into rings, and sauté in peanut oil. Cut the pumpkin open and remove the seeds. Then cut into pieces and add to the pot. Sauté briefly and deglaze with broth. Add the spices and cook for about 10 minutes. Remove the bay leaves and strain the soup. If it’s too thick, add a little more broth. Add the cream and bring back to a gentle boil, then season to taste. Drizzle with pumpkin seed oil and serve immediately.

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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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