Pumpkin Soup with Leek Rings
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), chopped
- 750 g pumpkin pulp, peeled, pitted
- 125 ml cream
- 500 ml vegetable stock
- 2 tablespoon leeks, finely chopped
- salt
- Pepper White
- nutmeg
- 1 pinch (s) cinnamon
- 1 egg (s), including the yolk
- 1 tablespoon clarified butter or butter
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin into small pieces. Mix the egg yolks with the cream. Sauté the onion in the butter. Add the pumpkin pieces and sauté. Add the broth and cook the soup for 20 minutes. Puree and add the leek, cook for another 3-4 minutes. Pour in the egg yolk and cream mixture and bring the soup to just before boiling again while stirring (do not let it boil, otherwise the egg yolk will curdle !!) Season to taste with salt, pepper, nutmeg and cinnamon.
- You can cook a large potato with the pumpkin (but I don`t really like it). Then do not bind the soup with the egg, just add the cream.
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