Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g pumpkin meat (preferably Hokkaido)
- 1 onion (s)
- 4 carrot (s)
- 4 tablespoon butter
- 900 ml meat or vegetable broth
- 125 ml whipped cream
- 100 g crème fraîche
- 1 dash vinegar
- salt and pepper
- possibly curry powder
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Finely dice the onion, also cut the pumpkin into cubes (approx. 4 x 4 cm). Sweat the onion in the butter and add the pumpkin cubes. Pour in the meat stock and cover and simmer for 15 minutes.
- Then puree with the magic wand until the desired consistency is achieved. Add the cream and creme fraîche, stir until foamy, season with vinegar and the spices. Add a little more liquid if you like.
- Since I am on a diet, I have swapped cream for Cremefine and the creme fraîche for creme leisurely but wanted to write the original recipe. If you prefer something more exotic, add a little curry, which is also good.
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