Pumpkin Cream Soup with Pear and Arugula
Soups • French
Description
You can also drizzle pumpkin or olive oil on top when serving.
Ingredients
- Pumpkin 20 oz
- Pears 5 oz
- Arugula 1 bunch
- Potato 1 piece
- Chicken Broth 10 fl oz
- Sugar 1 tablespoon
- Honey 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the pumpkin and pear, and cut them into small cubes. Place them in the oven to bake until soft, sprinkled with sugar and honey. Make vegetable broth from the peels and cores.
Step 2
Add the roasted pumpkin and pear to the pot with the broth, season with salt and pepper. Cook for 20–25 minutes, then blend with an immersion blender.
Step 3
Pour the soup into a bowl, add diced tomato, and top with arugula.
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