John Myers
Pumpkin Soup with Vanilla Cream
The perfect pumpkin soup with vanilla cream recipe with a picture and simple step-by-step instructions.
- 2 Cloves of garlic, if you like
- 2 Onions
- 100 g Celery root
- 150 g Potato, floury boiling
- 500 g Pumpkin, e.g. nutmeg squash, cleaned about 400 g
- 3 tbsp Butter
- 1,2 l Vegetable broth, instant
- Salt, pepper, grated nutmeg
- Sugar, lemon juice
- 60 g Peeled pumpkin seeds
- 1 Bourbon vanilla pod
- 300 g Whipped cream
- Chilli flakes as desired
- Roast the pumpkin seeds in a pan without fat, remove and set aside.
- Peel the garlic and onions, dice both finely. Peel the celery, potatoes and pumpkin. Core the pumpkin. Dice everything small. Melt the butter in a large saucepan. Sauté the garlic and onions in it. Add the potatoes and vegetables. Steam for 5 minutes. Deglaze with broth. Bring to the boil, let the vegetables simmer for 15 minutes. Season the broth with salt, pepper, nutmeg, sugar and lemon juice. Puree the soup. Stir in 200 g of cream and season to taste again.
- Cut the vanilla pod lengthways and scrape out the pulp. Whip 100 g cream until stiff and carefully stir in the vanilla pulp. Divide the soup into cups or bowls, pour 1 dollop of cream on each, and serve sprinkled with pumpkin seeds and possibly chilli flakes.
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