Pumpkin Cream Soup in Pumpkin
A creamy pumpkin soup served inside a hollowed pumpkin, featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 small pumpkins (e.g., Sweet Pie or Sweet Dumpling)
- 200 g waxy potatoes
- 1 onion
- 1 Garlic clove
- 2 tbsp butter
- 800 ml vegetable broth
- 1 sprig rosemary
- 200 ml whipping cream
- Salt
- ground pepper
- nutmeg
- Rosemary sprig
Instructions
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1.
Cut off the tops of the pumpkins. Carefully hollow them out without damaging the skin, remove the seeds and dice the pumpkin flesh. Place the hollowed pumpkins in an oven at 80°C to keep warm.
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2.
Peel and cube the potatoes. 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 rosemary sprig, and simmer for 25-30 minutes with occasional stirring.
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3.
Remove the rosemary sprig and puree the soup finely. Stir in the cream and, if desired, additional broth or let it reduce slightly to reach the preferred consistency. Season with salt, pepper, and nutmeg.
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4.
Fill the prepared pumpkins with the soup, season lightly with pepper again, and garnish with a rosemary sprig before serving.
