Pumpkin Soup with Apples, Pears + Salmon
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin (se) (Hokkaido)
- 1 tablespoon clarified butter
- 200 g bacon, streaky, smoked
- 1 onion (s)
- 3 leeks
- 4 carrot (s)
- 2 apples, tart ones
- 2 pear (s), ripe
- 2 liters poultry broth or vegetable broth
- 250 g sour cream
- 200 g salmon fillet (s), frozen
- 250 g cream
- 1 bunch parsley, for garnish
- salt and pepper
- Cayenne pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Halve the pumpkin, remove the seeds with a tablespoon and cut into cubes with the skin. Clean and core the vegetables, onions and fruit and also cut into cubes.
- Heat clarified butter in a large saucepan and sauté the bacon and onions in it. Add the pumpkin, fruit and diced vegetables, season with salt and pepper and a pinch of sugar. Add the broth and cook everything really soft for about 20 minutes. Then puree very carefully with a hand blender so that nothing can be seen of the bacon cubes at the end. Then stir in the sour cream.
- Remove the bones from the salmon fillet and cut into cubes. Pour into the hot soup and let simmer for two to three minutes. Divide the soup on plates, pour in some cream, sprinkle with a little chopped parsley and serve.
- The soup is really a taste firework !!!
- If you don`t like the salmon cubes IN the soup, simply fry the salmon in one piece and serve it on an extra plate.
- If you don`t like fish, you can just leave it out entirely.
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