Quick Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 kg ½ pumpkin meat (e.g. Uchiki or butternut)
- 1 medium onion (s)
- 0.5 liter ½ milk (1.5% fat)
- 1 liter broth
- 2 tablespoons oil
- salt
- pepper
- Nutmeg, grated
- Pumpkin seeds (or mixed seeds your choice), roasted
- possibly crème fraîche if required
Print Recipe
Pin Recipe Instructions
- First, scrape the pumpkin seeds out of the pumpkin with a spoon. Peel the pumpkin and cut the pulp (500 g) into small cubes.
- Peel and finely chop the onion and sauté in hot oil until translucent. Pour 500 ml of milk on top. Add the pumpkin meat and the stock cube. Let the whole simmer until the pumpkin flesh is tender. Remove from the heat and puree to a fine pulp with a hand blender (you can also use a food processor with a blender). Top up with milk until the desired consistency is achieved and season with salt, pepper and nutmeg. Heat over low heat while stirring.
- Serve with roasted pumpkin seeds or a mix of seeds (e.g. with pine nuts, sunflower seeds and pumpkin seeds).
- If you want, you can put a dab of crème fraiche in the middle and place the kernels on top.
- Serve with some bread or toast.
- Note: Of course you can season the soup as you like. I did not use it for this recipe so that you get the full pumpkin flavor. The cooking time varies from pumpkin to pumpkin. The smaller the cubes, the faster they`ll cook.
- Tip: The remaining pumpkin seeds can be roasted and nibbled in the oven or in the pan with a little salt.
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