in Soup Recipes

Pumpkin soup with butternut squash

updated

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Ingredients for 10 servings:

  • 1 m.-large pumpkin(s), (mushroom pumpkin)
  • 3 liters of meat broth, or vegetable
  • some stalks of lovage
  • 10 small potatoes
  • some cinnamon powder, to taste
  • possibly parsley, for garnishing
  • pumpkin seed oil or crème fraîche for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a traditional recipe from our family

Peel, halve, and wash the potatoes. Wash the pumpkin and cut into approximately 1×2 cm cubes. Bring the broth to a boil and add the potatoes, lovage, and pumpkin cubes. When the pumpkin pieces and potatoes are soft, puree them with a hand blender. If you like, you can also puree the lovage. Add a pinch of cinnamon to taste and serve hot. Garnish with pumpkin seed oil or crème fraîche, if desired. Serve with ciabatta.

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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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