John Myers
Vanilla – Pumpkin – Cream Soup
The perfect vanilla – pumpkin – cream soup recipe with a picture and simple step-by-step instructions.
- 200 g Hokkaido pumpkin
- 0,5 Little apple
- 0,5 Small onion
- 25 g Leek
- 0,333333 Vanilla pod
- 1 tablespoon Butter
- 1 tablespoon Sugar
- 200 Milliliters Vegetable broth
- 1 Knife point Ground cinnamon
- Pepper and salt
- 30 g Whipped cream
- 2 Splash Lemon juice
- Peel the pumpkin, remove the seeds and the fibrous part. Cut the pulp into cubes. Peel the apple, remove the core, also cut into cubes. Clean and wash the leek (the light part) and cut into fine strips. Peel onion and chop finely.
- Melt the butter in a saucepan. Briefly sweat the leek and onion. Sprinkle with sugar. Caramelize while stirring.
- Add the pumpkin and apple. Briefly sauté with. Deglaze with vegetable stock. Scrape the pulp from the vanilla pod. Add the pulp, pod and cinnamon to the soup. Season with pepper and salt. Cover and cook over medium heat for about 20 minutes.
- Remove the vanilla pods (put aside for decoration). Add the cream and lemon juice to the soup. Puree everything finely. Season to taste with pepper and salt. Heat again briefly.
- Pour the soup into a deep plate. Garnish with the vanilla pods.
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