Pumpkin Cream Soup

Last Updated on August 20, 2024

Pumpkin cubes sauteed on fried onion, cooked in broth, blended, softened with cream.

Ingredients:

1 kg pumpkin (hokkaido) 60 g butter 4 cups of stock or water and bouillon cubes 3/4 cups of whipping cream 1 pk onions finely chopped basil for garnish pepper salt

Procedure:

1. Peel and cut the pumpkin into pieces
2. In a saucepan, heat the butter, add the finely chopped onion and very slowly sauté it for about 15 minutes until soft
3. Add the pumpkin to the onion, add the stock and slowly cook covered for 20 minutes until the pumpkin is soft, then let the soup cool
4. Mix the soft pumpkin with the broth in batches, then return the mixed mass back to the pot
5. Pour in the cream, season the soup with salt and pepper and heat it thoroughly while stirring
6. Before serving, sprinkle each portion with finely chopped fresh basil.

Recommendation:

If you prefer a thicker soup without milk, omit the cream. If the pumpkin is not fully ripe, it can be used unpeeled, the skin will soften with cooking. Ripe pumpkin must be peeled before cooking.

Note:

Recipe from the show “VIP Prosteno” by Pavel Vitek.