in Soup Recipes

Pumpkin soup with sweet potatoes and carrots

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Ingredients for 4 servings:

  • 2 tbsp olive oil
  • 1 onion(s)
  • 1 Hokkaido pumpkin (se), approx. 800 g
  • 1 sweet potato(s)
  • 2 carrots
  • 1 liter vegetable broth
  • 150 ml Cremefine
  • salt and pepper
  • some paprika powder
  • some curry powder
  • some pumpkin seed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Finely chop the onion. Hollow out and dice the pumpkin. Peel and slice the carrots and sweet potato. Sauté the onion in olive oil. Add the pumpkin and sauté. Deglaze with broth. Add the sweet potato and carrots. Simmer over medium heat until the vegetables are tender. Purée the soup, season to taste, and stir in the Cremefine. Serve on plates garnished with pumpkin seed oil.

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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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Pumpkin soup with sweet potatoes and carrots