Simple Pumpkin Soup
This simple pumpkin soup is the perfect soup for this Autumn. The beautiful bright orange colour, the creamy consistency and the natural flavours are what make this pumpkin soup recipe so special.
Yield: 4 Persons
Ingredients you need
- 1 (Organic) Hokkaido Pumpkin (roughly 800g) or any other pumpkin/ Butter squash
- 1 Onion medium size
- 80 g Butter
- 500 ml Beef Broth or other broth
- 10 g All purpose flour
- 1 tsp Salt
- ½ tsp Pepper
- 300 ml Heavy Cream
- 75 ml Crème fraîche
Directions
- Peel and cut onion and pumpkin into small pieces.
- Melt butter in a pot and sautee the onion cubes until translucent over a medium heat.
- Add pumpkin pieces into the pot and cook them until tender. This takes about 10 mins.
- Pour 500ml beef broth (or other broth of choice) over the pumpkin. Cook it for several minutes.
- Spread some all-purpose flour over the pumpkin soup. This is to thicken up the soup.
- Turn off the heat. Use a hand blender (which is easier) or transfer soup to a blender and blend everything.
- Over a medium heat, season the mixture with some salt and pepper according to taste. Thereafter, add heavy cream and creme fraiche to finish up the soup.
- Serve while it is hot! The soup can be stored up till 3 days in the fridge.
