Classic Pumpkin Soup
by Tavolino
An autumnal, velvety-creamy pumpkin soup made from Hokkaido pumpkin, which impresses with its simple preparation and intense flavor.
Ingredients
- Hokkaido pumpkin 1.2 kg
- Onion 1
- Butter 2 tbsp
- Vegetable broth 1 l
- Heavy cream 100 ml
- Salt to taste
- Pepper to taste
Preparation
- 1
Halve the 1.2 kg Hokkaido pumpkin, remove the seeds, and cut the flesh into coarse cubes.
- 2
Peel the 1 onion and chop it finely.
- 3
Melt 2 tbsp butter in a large pot over medium heat.
- 4
Add the pumpkin cubes and the chopped onion to the pot and sauté for 5 minutes.
- 5
Pour in 1 l vegetable broth and bring the soup to a boil.
- 6
Reduce the heat and let the soup simmer for 20 minutes until the pumpkin is soft.
- 7
Remove the pot from the heat and purée the soup until smooth.
- 8
Season the soup with salt and pepper to taste.
- 9
Stir in the 100 ml heavy cream before serving.