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Sweet Pumpkin Cream Soup

5 from 5 votes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 132 kcal

Ingredients
 

  • 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

Instructions
 

  • Quarter and core the pumpkin, cut into cubes.
  • Heat the butter in a saucepan and stir the onions until translucent. Add sugar while stirring and melt.
  • Add the pumpkin and cook for 10-15 minutes.
  • Season with salt, pepper, nutmeg and neken.
  • Add the stock and 100g cream and simmer for 10 minutes.
  • Puree the soup and season to taste. Add the remaining 100g of cream.

Nutrition

Serving: 100gCalories: 132kcalCarbohydrates: 3.6gProtein: 4.9gFat: 11g
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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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