John Myers
Soups: Pumpkin Soup
The perfect soups: pumpkin soup recipe with a picture and simple step-by-step instructions.
- 1 kg Pumpkin meat
- 2 Onions
- 1 Chinese garlic
- 4 tbsp Instant oatmeal
- 200 g Cream
- 1 liter Chicken broth
- Salt
- Black pepper from the mill
- Nutmeg
- Tabasco
- 100 g Creme fraiche Cheese
- Chopped parsley
- Oil
- I felt like having pumpkin soup and bought a butternut squash for it. This soup can be made with any edible pumpkin. I used to cook them with the meat of the yellow hundredweight, or with that from the Halloween pumpkins.
- Peel and core the pumpkin and cut into large cubes. Peel and dice the onions and garlic. Heat some oil in a large saucepan and sauté the onions and garlic until translucent. Add the pumpkin meat and fry with it.
- Heat the chicken stock (from stock). Pour the instant flakes over the pumpkin pulp to bind the soup and deglaze everything with the hot chicken stock. Now let the whole simmer for half an hour until soft. Season to taste with salt, pepper and some fresh nutmeg.
- Puree the soup, add the cream and drizzle in the Tabasco until the heat you want. It’s better to take a little less and then season with Tabasco at the table. Arrange the soup in plates, decorate with a dollop of creme fraiche and chopped parsley. In addition there was bread today, otherwise mostly baguette.
- TIP 5: If you want a meat side dish, heat a few meatballs in the soup (I used to brew it to make the soup more tasty for my kids, today it works without)
- I wish you bon appetite.
Facebook Comments