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
- Quarter the pumpkin, remove the seeds, peel if necessary and chop into small pieces. Peel and dice the onions.
- 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.
- 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.
- Puree the soup with a hand blender and season with salt, pepper and nutmeg.
- Garnish with a dollop of crème fraîche, pumpkin seed oil, fresh herbs or roasted pumpkin seeds and serve as desired.
