Prep 45 mins
Cook 30 mins
With a good cooking pumpkin and some simple additions, this soup is great. If you want it more filling, you might just serve bread on the side, or butter/margarine-fried croutons (or oil-fried) Can also be served as a starter for a larger meal.
- 1 large onion
- 1 kg pumpkin flesh
- 1 large potato
- herb stock, 7 deciliters or 7 vegetable stock, 1 cube
- 3 -4 grated carrots
- 200 -250 ml cream or 200 -250 ml cream, substitute or 200 -250 ml creme fraiche
- chopped chives
- Chop the onion - not too finely.
- Cube the pumpkin.
- Cube the potato.
- Mix up the stock.
- Grate the carrots and get the cream out of the fridge.
- Saute the onion in some olive oil or margarine or butter - for a minute or two - add the pumpkin - stir every so often - add the potato and 1/3 of the grated carrots.
- When things start becoming slightly soft, add the stock.
- Add salt and pepper. NOTE - I needed a lot of salt for this to become properly tasty, but don't put too much in now. Wait until the soup is almost finished.
- Let cook for about 30 minutes.
- Turn off the stove and use a stick mixer to roughly puree the ingredients. Personally, I prefer leaving some nice little chunks in the soup for texture.
- Add the cream and the remaining 2/3 of the grated carrots and the chives.
- Stir carefully for a little while until the carrots have become warm, but by far soft. Add salt to taste.
- Serve with bread or add croutons to the soup.
- PS - next time I make this, I think I will add 2-3 cloves of garlic and possibly a bit more onion.
This soup is absolutely wonderful on a cold day. During my time spent in Swizerland, my house mom made this on a regular basis and it quickly became my favourite meal. I'm glad to find this recipe because the version of it I had copied was incomplete. This is perfect and oh so good. I could easily eat this every day of my life!