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
Pumpkin Soup with Lemon Balm
Pumpkin Soup with Lemon Balm

Instructions

  1. 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.
  2. 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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