in Soup Recipes

Pumpkin soup with pumpkin seed oil

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Ingredients for 6 servings:

  • 750 g pumpkin flesh (e.g. Early Butternut)
  • 2 carrots
  • 1 potato(s)
  • 1 onion(s)
  • 2 tbsp oil
  • 50 g soup vegetables, frozen
  • 1 liter vegetable broth
  • 200 g whipped cream
  • Salt and pepper, juice of 1/2 lemon
  • 1 pinch of nutmeg
  • 30 g pumpkin seeds, peeled
  • 6 tsp oil (pumpkin seed oil)
  • Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and roughly dice the pumpkin. Dice the carrots, potatoes, and onion. Roast the vegetables in oil, add the soup vegetables, sauté, and deglaze with broth. Simmer for 20 minutes over medium heat until the pumpkin is tender. Puree the vegetables finely, add the cream, and bring to a boil. Season with salt, pepper, sugar, lemon juice, and nutmeg. Ladle the soup into bowls, drizzle with 1 teaspoon of pumpkin seed oil each, and sprinkle with the toasted pumpkin seeds.

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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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