in Soup Recipes

Pumpkin soup with zucchini and potatoes

updated

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Ingredients for 4 servings:

  • 1 pumpkin(s), Hokkaido
  • 1 m.-large zucchini
  • 3 large potatoes
  • 1 bunch of parsley
  • 1 onion(s)
  • 1 cup sour cream or creme fraiche
  • vegetable broth
  • Salt
  • pepper
  • nutmeg
  • some butter
  • some oil (pumpkin seed oil)

Instructions

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

very thick soup

Dice the pumpkin, zucchini, and potatoes. Finely chop the parsley and onion. Sauté the onion in a little butter, then add the diced vegetables, and finally the parsley. Sauté the whole thing a little longer. Then deglaze with vegetable stock (so that the vegetables are covered) and season. Cook for about 20 minutes. Then puree and stir in the cream or crème fraîche and pumpkin seed oil. Simmer briefly over low heat.

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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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