in Recipes, Soup Recipes

Very Simple Hokkaido Pumpkin Cream Soup

updated

5 from 4 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 207 kcal
Contents show

Ingredients
 

  • 1 smaller Hokkaido pumpkin
  • 1 smaller ones Onion
  • 3 Eßl. Butter
  • 0,5 l Beef soup
  • Salt
  • Mixed with white pepper
  • Caraway seed
  • Peeled garlic clove
  • Separate dill
  • 0,125 l Sweet cream
  • Pumpkin seed oil

Instructions
 

  • Quarter the pumpkin, remove the seeds and cut into small pieces
  • Peel and chop the onions
  • Melt the fat in a large deep pan and sauté onions until translucent. Add and sauté the pumpkin.
  • Pour the soup on top, season with salt, pepper and caraway seeds. Add a chopped garlic clove
  • approx. Simmer for 15 minutes until the pumpkin is soft. Now puree with the hand blender. Add cream in the process. Finally the separate Add dill (fresher is not recommended) and pumpkin oil to taste. Possibly Supplement with roasted pumpkin seeds
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Nutrition

Serving: 100gCalories: 207kcalCarbohydrates: 11.2gProtein: 3.1gFat: 16.7g
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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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