Pumpkin cream soup - the simple basic recipe

How do you make pumpkin cream soup? Method 1

Pumpkin cream soup 
  1. Quarter and core the pumpkin, if necessary peel and cut into small pieces . Peel and dice the onions.
  2. Heat the butter or oil in a large saucepan. Steam the onions until translucent. Briefly sauté the pumpkin. Dust the flour over it and sweat it.
  3. Pour in the broth and cream. Bring the pumpkin cream soup to the boil and cover and simmer over a low heat for about 25 minutes .
  4. Puree the pumpkin cream soup with a hand blender and season with salt, pepper and nutmeg. Garnish with a dollop of crème fraîche , pumpkin seed oil , fresh herbs or roasted pumpkin seeds and serve.

preparation Method#2

  • Peel and dice the onions. Peel and roughly chop the garlic. Peel, wash and roughly dice the potatoes. Clean and wash the pumpkin, remove the seeds and roughly dice the pulp. Heat 1–2 tablespoons of oil in a saucepan, saute onions and garlic until translucent. Add the potatoes and pumpkin, saute briefly. Season with salt, pepper and curry. Deg laze with the stock, coconut milk and apple juice, bring to the boil and simmer covered for approx. 25 minutes.
  • Roast the pumpkin seeds in a pan without fat for about 2 minutes. Remove the soup from the stove, puree finely, season with salt and pepper. Peel the carrots and cut them diagonally into thin slices. Bring the soup to the boil and add the carrots.
  • Wash the herbs, shake dry and pluck the leaves from the stems. Set aside some mint for garnish. Finely grate the Parmesan. Put the pumpkin seeds, mint, parsley and Parmesan in a tall mixing bowl. Run in 8–10 tablespoons of oil and puree finely. Season to taste with salt, pepper and a pinch of sugar.
  • Arrange the soup in bowls, drizzle with mint pesto. Garnish with mint leaves and sprinkle with red pepper.

Pumpkin cream soup - ingredients for 4 people

  • 1 kg pumpkin (e.g. Hokkaido , butternut or nutmeg)
  • 2 onions
  • 2 tbsp butter or oil
  • 2 tbsp flour
  • 800 ml vegetable stock
  • 200 g whipped cream
  • Salt , pepper
  • fresh grated nutmeg

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