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Discover this easy pumpkin soup recipe made with pumpkin cream and chicken broth!
To consume hot or cold, this soup is very popular during autumn or winter!
- Preparation time
- 10 min
- Cooking time
- 10 min
- Difficulty
- easy
- Serves
- 6 people
- Meal cost
- $
- Meal course
-
Hot Starters
Cold Starters
- Posted by
- Posted on
- Wednesday October 11th, 2017
Ingredients
- pumpkin
- 1 kilogram
- potatoes
- 2
- chicken stock
- 50 centiliters
- double cream
- 200 grams
- nutmeg
- 1 pinch
- Parsley bunch
- 1
- salt, pepper
- 1 pinch
- croutons (optional)
- 60 grams
- Peel the pumpkin and keep only the vegetable pulp. Cut into large pieces.
- Wash and peel the potatoes. Cut also roughly. In a pressure cooker, stir in the pumpkin pieces and potatoes and steam cook.
- In a saucepan, pour a little water and prepare the chicken stock by adding the cubes.
- Once steaming is over, you can put the vegetables in a blender and add the hot stock little by little to bind the mixture.
- As soon as the mixture becomes homogeneous, add cream and mix. Season with salt, pepper and nutmeg and stir into the saucepan. Bring to boil and cook for one more minute. The mixture should have a velvety consistency, if the stock is too thick, add water to obtain the desired consistency.
- Remove from heat as soon as your soup starts to boil.
- Serve in a tureen and sprinkle with coarsely chopped parsley. Place on the table and serve with small croutons! Enjoy!
- Preparation time
- 10 min
- Cooking time
- 10 min
- Difficulty
- easy
- Serves
- 6 people
- Meal cost
- $
- Meal course
-
Hot Starters
Cold Starters
- Posted by
- Posted on
- Wednesday October 11th, 2017
Ingredients
- pumpkin
- 1 kilogram
- potatoes
- 2 units
- chicken stock
- 50 centiliters
- double cream
- 200 grams
- nutmeg
- 1 pinch
- Parsley bunch
- 1 unit
- salt, pepper
- 1 pinch
- croutons (optional)
- 60 grams
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