Pumpkin Cream Soup with Edamame
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
This recipe was shared with us by John Smith, head chef of a popular American restaurant.
Ingredients
- Pumpkin - 28.2 oz
- Onion - 3.5 oz
- Carrot - 3.5 oz
- Lemongrass - 0.2 oz
- Ginger - 0.4 oz
- Safflower Oil - 0 fl oz
- Chicken Broth - 1 qt
- Cream 22% - 3 fl oz
- Edamame Beans - 0.7 oz
- Pumpkin seed oil - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the pumpkin and cut it into random pieces.
Step 2
Wrap in foil and bake in the oven for 30–40 minutes at 356°F.
Step 3
Chop the peeled onion, carrot, ginger root, and lemongrass into random pieces.
Step 4
Sauté the onion and carrot in sunflower oil, then add the lemongrass and ginger root.
Step 5
Pour chicken broth into the sauté, and cook until the carrot is tender.
Step 6
Add the roasted pumpkin, salt, and freshly ground black pepper.
Step 7
Bring to a boil and simmer for 5 minutes.
Step 8
Remove from heat, blend until smooth, and add the cream.
Step 9
Stir and bring back to a boil.
Step 10
When serving, garnish with cubes of roasted pumpkin, seeds, and edamame beans.
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