Pumpkin cream soup
Eine warme und leckere Suppe gehört zum Herbst genauso dazu, wie alle anderen Kürbis-Rezepte. Die klassische Kürbiscremesuppe darf hier auf gar keinen Fall fehlen. Sie bringt eine leichte Schärfe und ganz viel Cremigkeit mit - ideal zum genießen an kalten Herbsttagen.
Ingredients
Ingredients
1
kg
Pumpkin of your choice
2
Piece(s)
Onions
2
Tablespoon(s)
Butter or oil
2
Tablespoon(s)
Flour
750
ml
Vegetable broth
250
g
Whipped cream
Some
Salt
Some
Freshly ground pepper
Some
Freshly grated nutmeg
Preparation
1. Quarter the pumpkin, remove the seeds, peel if necessary and chop into small pieces. Peel and dice the onions.
2. Heat the butter or oil in a large pan and briefly sauté the finely diced onions until translucent. Add the pumpkin and sauté briefly. Dust with flour and sauté briefly.
3. Add the vegetable stock and cream and bring the pumpkin cream soup to the boil. Then cover and simmer over a low heat for about 30 minutes.
4. Puree the soup with a hand blender and season with salt, pepper and nutmeg.
5. Garnish with a dollop of crème fraîche, pumpkin seed oil, fresh herbs or roasted pumpkin seeds and serve as desired.
