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Sweet Pumpkin Cream Soup

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Sweet Pumpkin Cream Soup

The perfect sweet pumpkin cream soup recipe with a picture and simple step-by-step instructions.

  • 1,5 kg Hokkaido pumpkin
  • 2 Finely chopped onions
  • 3 tbsp Butter
  • 2 tbsp Brown sugar
  • 1 pinch Cloves
  • 1,5 l Poultry broth
  • 200 g Whipped cream
  1. Quarter and core the pumpkin, cut into cubes.
  1. Heat the butter in a saucepan and stir the onions until translucent. Add sugar while stirring and melt.
  1. Add the pumpkin and cook for 10-15 minutes.
  1. Season with salt, pepper, nutmeg and neken.
  1. Add the stock and 100g cream and simmer for 10 minutes.
  1. Puree the soup and season to taste. Add the remaining 100g of cream.
Dinner
European
sweet pumpkin cream soup

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Written by John Myers

Professional Chef with 25 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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