Pumpkin Soup with Lemon Balm
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pumpkin meat, cut into pieces
- 1 medium onion (s)
- 1 clove garlic
- 500 ml vegetable stock
- 100 g whipped cream
- 1 tablespoon lemon balm
- 1 tablespoon clarified butter
- sea-salt
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- First peel and finely dice the onions and garlic. Sweat both briefly in hot clarified butter, then add the peeled and cut pumpkin flesh. Fry everything together for about 5 minutes. Deglaze with vegetable stock and cook until the pumpkin is soft. Puree the soup, then fold in lemon balm and cream. Season to taste with salt, pepper and nutmeg. Serve hot.
- I love using Hokkaido pumpkin (doesn`t need to be peeled) for this recipe, but any other pumpkin can be used as well.
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