Ingredients for 4 servings:
1 kg Hokkaido pumpkin
2 onions
2 tablespoons butter
2 tablespoons flour
800 ml vegetable broth
200 g whipping cream
Salt, pepper, nutmeg
Crème fraîche or sour cream
Pumpkin seed oil
Various seeds for garnishing
Preparation:
First, wash, quarter, and deseed the Hokkaido pumpkin. You can peel the pumpkin if necessary, but Hokkaido pumpkin can be cooked with its skin on. Then, cut it into bite-sized pieces and peel and dice two onions.
In a large soup pot, heat butter or oil and sauté the onions until they are translucent. Then briefly sauté the pumpkin pieces, sprinkle flour over them, and let them sweat together.
Next, add vegetable broth and cream, and bring the pumpkin cream soup to a boil. Let the soup simmer on low heat for about 25 minutes. Once the pumpkin cubes are soft, you can purée the soup with an immersion blender and season it with salt, pepper, and nutmeg.
Our tip: Optionally, garnish the delicious cream soup with a dollop of sour cream or crème fraîche and a drizzle of pumpkin seed oil.
Enjoy cooking and bon appétit!
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