Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 medium pumpkin (s) e.g., Hokkaido pumpkin
- 1 medium bell pepper (s), red
- 1 tablespoon sugar, brown
- 500 ml vegetable stock
- 2 tablespoon cream cheese
- some cinnamon
- some nutmeg
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin and cut into small pieces. Peel the pepper and cut into small pieces.
- Heat a medium-sized saucepan with a little butter (alternatively oil) and roast the pumpkin pieces in it. Pour the brown sugar over it and let it caramelize, then deglaze with the stock and bring to the boil. Add the pepper pieces. Let everything simmer for about 5 minutes on medium heat. Add the cream cheese and bring to the boil again, stirring constantly. Put the soup on medium heat. When the pumpkin can be mashed well with a fork, puree everything with the hand blender. Season the soup with cinnamon and nutmeg.
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