in Soup Recipes

Simple pumpkin soup

updated

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Ingredients for 4 servings:

  • 800 g pumpkin flesh (e.g. nutmeg, Jack o’Lantern)
  • 1 liter vegetable broth
  • 1 clove(s) garlic
  • 1 piece(s) ginger root (small piece)
  • 1 chili pepper(s), dried, optional
  • 250 ml whipped cream
  • Salt
  • n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

great for consuming the pulp of a hollowed-out Halloween pumpkin

Quarter the pumpkin, remove the seeds, peel, and cut into large pieces. Cover and simmer in the vegetable broth for about 15 minutes. Then puree the soup with a hand blender. Add a little water if necessary, as pumpkin flesh absorbs water very strongly. Halve the chili pepper and remove the seeds with a knife. Add the peeled ginger and garlic clove to the soup along with the two chili halves and simmer for about 10 minutes, then remove the seeds. Season the soup with salt and serve with a dollop of cream.

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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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