John Myers
Pumpkin Soup with Apples and Pears
The perfect pumpkin soup with apples and pears recipe with a picture and simple step-by-step instructions.
- 1 kg Hokkaido pumpkin
- 1 tbsp Clarified butter
- 100 gr Smoked bacon streaked
- 1 medium sized Fresh onion
- 1 pole Leeks / leeks
- 2 piece Carrots
- 2 piece Sour apples
- 2 piece Ripe pears
- Salt and pepper
- 2 liter Vegetable or chicken broth
- 250 gr Sour cream
- Halve the pumpkin, remove the seeds and cut into cubes with the skin. Likewise the bacon.
- Clean and core vegetables, onions and fruit and also cut into cubes.
- Heat the butter in a large saucepan and sauté the finely diced bacon and onions. Add the pumpkin, fruit and diced vegetables, season with salt and pepper. Pour in the broth and let everything cook until soft for approx. 20 minutes.
- Finely puree with a blender and stir in the sour cream.
- If you want, you can cut the smoked salmon into fine strips and add them to the soup plate, add a dash of cream and a teaspoon of fresh parsley as a decoration.
- In the photo I left out the salmon, but used a fine dash of pumpkin seed oil. If you can’t digest so much leek so well – because it would actually be two sticks – simply reduce it. Instead of leeks, I used spring onions, for example.
- With the addition of liquid, I started with 1.5 liters to see what consistency the soup had after pureeing. If it has become too thick, you can add the rest of the broth as needed. But it should still be a creamy soup.
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