Pumpkin Cream Soup

Ingredients

• Pumpkin 20 oz
• Chicken Broth 15 fl oz
• Olive Oil 2 tablespoons
• Butter 0 oz
• Shallot 0 oz
• Garlic 0 oz
• Carrot 5 oz
• 10% cream 5 fl oz
• Sour Cream to taste
• Ginger 0 oz
• Salt to taste
• Ground Black Pepper to taste
• Nutmeg to taste
• Pumpkin seed oil to taste

Step-by-Step Guide

Step 1

Peel the pumpkin and cut it into small slices. Grease with oil (1 tablespoon).

Step 2

Place in a preheated oven at 390°F for 30 minutes.

Step 3

Dice the shallot and carrot into small cubes.

Step 4

Chop the garlic coarsely.

Step 5

Dice the ginger into small cubes.

Step 6

In a deep pot, melt the butter and olive oil (1 tablespoon), add the chopped vegetables. Stir. Set to medium heat.

Step 7

After 3 minutes, season with black pepper, add salt, and stir.

Step 8

After another 3 minutes, add the garlic. Stir. Sauté for about 2 minutes.

Step 9

Remove the cooked pumpkin from the oven.

Step 10

Add it to the sautéed vegetables. Mash slightly with a fork.

Step 11

Pour in the broth. Set to high heat.

Step 12

As soon as the soup begins to simmer slightly, add salt and remove from heat.

Step 13

Purée the mixture with an immersion blender until smooth.

Step 14

Pour in the cream and stir.

Step 15

Season with nutmeg.

Step 16

Serve in bowls, garnished with pumpkin seeds and a dollop of sour cream.