Pumpkin Cream Soup
Pumpkin cream soup is a recipe with fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 small pumpkin varieties (e.g., Hokkaido)
- 150 g waxy potatoes
- 1 Carrot
- 1 onion
- 1 Garlic clove
- 2 tbsp butter
- 800 ml vegetable broth
- 1 tbsp freshly grated ginger
- 150 ml Heavy Cream
- Salt
- black pepper (freshly ground)
- Nutmeg (freshly grated)
- pumpkin seed oil
- roasted pumpkin seeds
Instructions
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1.
Cut the tops off the pumpkins. Carefully scoop out the flesh, leaving about a 1 cm thick rim without damaging the skin. Remove the seeds and fibers and dice the pumpkin flesh.
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2.
Peel and cube the potatoes and carrot. Peel and finely chop the onion and garlic; sauté them in hot butter until translucent, then add the diced pumpkin and cook briefly. Pour in the broth, add the potatoes and ginger, and simmer for 25-30 minutes while stirring occasionally.
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3.
Heat the hollowed pumpkins in a low oven (80°C) about 15 minutes before serving to keep them warm.
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4.
Puree the soup finely. Stir in the cream and, if desired, additional broth or reduce slightly to reach the preferred consistency. Season with salt, pepper, and nutmeg.
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5.
Blend the soup again until smooth, fill the prepared pumpkins with it, and garnish with pumpkin seed oil and roasted pumpkin seeds before serving.
