Pumpkin and Vanilla Soup

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	50 mins
Course	Soup
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

Cut the Hokkaido pumpkin into small, even-sized pieces and place in a saucepan. Add the broth so that the pumpkin is covered with broth about 3 cm high. Scrape out the vanilla pod, put the pulp and the scraped pod into the saucepan. Cook the pumpkin until soft (takes about 30 minutes).
Now take the vanilla pod out of the pot, add the cream and puree the pumpkin cubes. If the soup is still a little thick, just add a little more stock. Season the soup with salt, pepper and nutmeg.
Arrange in a plate, pour 1 teaspoon of creme fraîche and some chives over it and serve.
I`m not really a pumpkin fan, but I`ve made this soup a few times now and I like it very much. The vanilla simply adds a great aroma to the soup, even if it sounds a bit strange at first glance.
I`ve also put 2 vanilla pods in the soup, which I also liked very much. I think everyone has to test that for themselves. You can also use any other type of pumpkin for this.

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