Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g pumpkin meat
- 60 g butter
- 1 onion (s)
- 1 liter chicken broth (alternatively 400 ml vegetable broth and 600 ml meat broth)
- 200 ml cream
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- First, roughly dice the pumpkin flesh. Peel and roughly cut the onion. Put both together with the butter in a saucepan and simmer for approx. 10 minutes over low heat until soft. Add the stock and let everything simmer for about 20-30 minutes, stirring occasionally.
- Remove the saucepan from the plate and use a hand blender (alternatively a mixer) to chop it up.
- Then push again on the plate, add the cream and let it boil again briefly.
- Then season with salt and pepper to taste.
- Serve hot.
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below