Cream of Pumpkin Soup (Kürbiscremesuppe)

Recipe by Eismeer
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat butter or oil in a large pot and add chopped shallots and garlic. Let fry until translucent.
  • Add cubed pumpkin and stir.
  • Add white wine and vegetable broth and let cook until pumpkin cubes are tender (about 15minutes).
  • Add cream and, if using, a generous pinch of cinnamon.
  • Puree soup (blender or immersion blender).
  • Salt and pepper to taste and add chopped parsley (I like french).
  • Transfer soup into soup bowls/plates and sprinkle with pumpkin seed and about 1 teaspoon of pumpkinseed oil each. If you feel very "decadent" - add a dollop of whipped cream (non sugared :)!).
  • Serve as entrée or main dish with rustic bread.
Advertisement