Pumpkin Cream Cheese Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 ½ kg pumpkin (se)
- 1 onion (s)
- 20 g clarified butter
- 750 ml vegetable stock
- 2 tablespoon pumpkin seeds or sunflower seeds
- 300 g cream cheese with herbs
- 1 dash sherry, dry
- 1 pinch (s) ginger powder
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin and remove the inner fibers and seeds. Then roughly dice the pulp. Peel and dice the onions as well.
- Heat the clarified butter and sauté the onion until translucent. Add the pumpkin and let it simmer for about 3 minutes.
- Pour in the vegetable stock. Let the pumpkin simmer in the broth for about 5 minutes. Puree the soup.
- Dissolve the cream cheese in the soup. Add sherry. Season everything with a pinch of ginger powder and a little salt.
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