Pumpkin Cream Soup
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Pumpkin Cream Soup
Ingredients
- Pumpkin - 18.2 oz
- Chicken Broth - 17 fl oz
- Olive Oil - 2 tablespoons
- Butter - 1.1 oz
- Shallot - 1.6 oz
- Garlic - 0.9 oz
- Carrot - 3.5 oz
- 10% cream - 3 fl oz
- Sour Cream - to taste
- Ginger - 1.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Nutmeg - to taste
- Pumpkin seed oil - to taste
Step by Step guide
Step 1
Peel the pumpkin and cut it into small slices. Grease with oil (1 tablespoon).
Step 2
Place in a preheated oven at 392°F for 30 minutes.
Step 3
Dice the shallot and carrot into small cubes.
Step 4
Chop the garlic coarsely.
Step 5
Dice the ginger into small cubes.
Step 6
In a deep pot, melt the butter and olive oil (1 tablespoon), add the chopped vegetables. Stir. Set to medium heat.
Step 7
After 3 minutes, season with black pepper, add salt, and stir.
Step 8
After another 3 minutes, add the garlic. Stir. Sauté for about 2 minutes.
Step 9
Remove the cooked pumpkin from the oven.
Step 10
Add it to the sautéed vegetables. Mash slightly with a fork.
Step 11
Pour in the broth. Set to high heat.
Step 12
As soon as the soup begins to simmer slightly, add salt and remove from heat.
Step 13
Purée the mixture with an immersion blender until smooth.
Step 14
Pour in the cream and stir.
Step 15
Season with nutmeg.
Step 16
Serve in bowls, garnished with pumpkin seeds and a dollop of sour cream.
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