Soups

Pumpkin Seed Soup

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg pumpkin (se)
  • 200 g crème fraîche
  • 1 cup cream
  • 1 cup whipped cream, to serve
  • 2 cup poultry stock, defatted
  • 5 tablespoon pumpkin seed oil, good
  • 4 tablespoon pumpkin seeds, roasted
  • Salt and pepper, whiter
  • 1 pinch (s) nutmeg
  • some water if necessary
Pumpkin Seed Soup
Pumpkin Seed Soup

Instructions

  1. Release the pumpkin flesh and cook with the broth for 40 minutes, always topping up with a little water. Add the spices, cream and crème fraîche and blend finely with the blender. At the very end, withhold the pumpkin seed oil. Distribute in plates, put some whipped cream on top and decorate with roasted pumpkin seeds.
  2. Note: 1 cup contains 200 ml
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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