John Myers
Simple and Tasty Pumpkin Soup As Starter or Main Course
The perfect simple and tasty pumpkin soup as starter or main course recipe with a picture and simple step-by-step instructions.
- 1 900-000 gr Pumpkin, Hokkaido
- 2 Apples, Granny Smith
- 1 Onion
- 2 Garlic cloves
- 1 Lemon
- 1 liter Vegetable broth
- 150 ml White wine, dry
- 250 ml Cream
- 3 tbspl Curry
- 1 piece Ginger, the size of a thumb
- 2 tbsp Honey
- At will
- Tomato paste, Worcestershire sauce, pumpkin seed oil, 1 packet of pumpkin seeds, 1-2 tbsp sugar
- First peel, chop and steam the onions and garlic until translucent. Wash and dice pumpkin (Hokkaido does not have to be peeled, just cut out the bruises) and apples and put everything in a saucepan. Deglaze: The tomato paste is roasted together with the vegetables until they settle a little – everything is deglazed with wine and eaten with the broth. Caramelize: While the vegetable mix is simmering on low heat for around 20-30 minutes, until the pumpkin and apples are soft, caramelize the pumpkin seeds. To do this, heat a pan with vegetable oil, add the seeds and sugar (1 tablespoon of sugar to a handful of pumpkin seeds) and roast until the sugar pulls strings. Almost finished. Now puree the soup, add the honey, curry and ginger (finely grated) and fill up with cream. Season the soup with Worcestershire sauce and lemon juice, garnish with the pumpkin seeds and pumpkin oil on the plate and serve. Good Appetite!!!!! P.S. Instead of caramelized pumpkin seeds, you can make croutons in the pan from toast bread cubes (without rind) and lots of butter. I used croutons / pine nuts to spice up the soup.
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