in Soup Recipes

Spicy pumpkin soup with crème fraîche

updated

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Ingredients for 1 servings:

  • 1 pumpkin(s), approx. 1.2 kg pulp
  • 200 g potatoes
  • 1 chili pepper(s)
  • 2 onions
  • 2 tbsp olive oil
  • 1 bunch of parsley
  • 1 small garlic clove(s)
  • 200 g crème fraîche
  • 1 ½ liters of broth
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Sauté the onions and chopped chili pepper in olive oil for 3-5 minutes. Add the crushed garlic, making sure the garlic doesn’t overheat. Add the broth, parsley, potato pieces, and pumpkin flesh. Boil gently for 25 minutes. Purée the soup with an immersion blender until smooth. If you’d like to replace the potatoes with mashed potatoes, add them now. Remove the pan from the heat. Stir in the crème fraîche and season with salt and pepper.

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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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