Hokkaido Pumpkin Cream Soup




Rating: 3.51 / 5.00 (277 Votes)


Total time: 30 min

Servings: 6.0 (servings)

Ingredients:













Instructions:

For the cream of pumpkin soup, first chop the onion and sauté in a little oil until translucent.

In the meantime, remove the seeds from the pumpkin, cut into cubes and add to the onions. Sauté briefly and then add water so that the pumpkin pieces are well covered with water.

Now add the soup cube and simmer with the bay leaves for 20 minutes. Then remove the bay leaves and finely blend the soup with a hand blender.

Add the cream and bring to the boil briefly. Season to taste with nutmeg, salt and pepper. Garnish in a soup plate with a spoonful of crème fraiche and pumpkin seed oil and sprinkle with chopped pumpkin seeds.

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