Pumpkin Cream Soup with Edamame
Soups • European
Description
This recipe was shared with us by John Smith, head chef of a popular American restaurant.
Ingredients
- Pumpkin 30 oz
- Onion 5 oz
- Carrot 5 oz
- Lemongrass 0 oz
- Ginger 0 oz
- Safflower Oil 0 fl oz
- Chicken Broth 0 qt
- Cream 22% 5 fl oz
- Edamame Beans 0 oz
- Pumpkin seed oil 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the pumpkin and cut it into random pieces.
Step 2
Wrap in foil and bake in the oven for 30–40 minutes at 355°F.
Step 3
Chop the peeled onion, carrot, ginger root, and lemongrass into random pieces.
Step 4
Sauté the onion and carrot in sunflower oil, then add the lemongrass and ginger root.
Step 5
Pour chicken broth into the sauté, and cook until the carrot is tender.
Step 6
Add the roasted pumpkin, salt, and freshly ground black pepper.
Step 7
Bring to a boil and simmer for 5 minutes.
Step 8
Remove from heat, blend until smooth, and add the cream.
Step 9
Stir and bring back to a boil.
Step 10
When serving, garnish with cubes of roasted pumpkin, seeds, and edamame beans.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!