in Soup Recipes

Simple pumpkin cream soup

updated

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Ingredients for 4 servings:

  • 500 g pumpkin flesh (e.g. Hokkaido or butternut)
  • 200 g crème fraîche (herbs)
  • 2 liters of water
  • 2 cubes of stock
  • Salt
  • 300 g potatoes
  • possibly herbs
  • possibly pumpkin seeds

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with potatoes and crème fraîche

Peel the pumpkin and cut into small pieces. Peel the potatoes and cut into small cubes. Boil a vegetable broth with 2 stock cubes (2 liters of water), then add the vegetables and simmer for about 25-30 minutes until they are soft and easy to break down. Then add the salt and crème fraîche, cook briefly, and then puree. Finally, season with herbs (e.g., parsley) and garnish with pumpkin seeds, if desired. This dish can also be prepared in advance and frozen.

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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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