A pumpkin cream soup is just as much a part of fall than halloween.
Or? Probably my Pumpkin Soup recipe will be at least number 16790022 in the world, but it doesn’t matter.
I really love a good pumpkin soup very tasty, and I look forward to making it every year – and then of course the thought always comes up – why don’t you make soup more often?
Maybe it will work out this year!
But did you know that from a botanical point of view, pumpkin is a fruit? Hm, maybe I can convince my kids with this argument for the soup! I will try it out.
The pumpkin soup is made super easy and is on the table in less than 30 minutes—if that is not an argument! And if I still have pumpkin seed oil at home, add a few drops of it to your soup—it looks super tasty and gives it a special touch.
And if you have some pumpkin left, why not try a pumpkin bread with walnuts?
love
sabrina x
Pumpkin Soup with cream
Ingredients
- 750 g butternut squash
- 2 Tbsp sunflower oil
- 1 onion
- 1 garlic clove
- 5 g ginger—the piece should be as thick as your thumb
- 1 l vegetable stock
- 40 g butter
- 100 ml cream
- salt and pepper
- pinch of curry
Instructions
- peel the pumpkin and cut it into large cubes.
- Peel the onion, garlic and ginger and cut into cubes.
- Heat the oil in a large saucepan and fry the onion, garlic and ginger.
- When everything has got some color, add the pumpkin.
- Deglaze with the broth( vegetable stock), season with salt and cook with a closed lid for about 25 minutes.
- Puree with a hand blender. Add butter and cream and puree again.
- Season with curry, salt and pepper and serve immediately.
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
