Description
A warm, comforting bowl of creamy pumpkin soup perfect for cozy evenings or a quick lunch.
Ingredients
- 500 g Hokkaido pumpkin, diced
- 300 g potatoes, diced
- 2 shallots or red onions, chopped
- 30 g butter
- 750 ml water
- 15 g vegetable broth (approximately 3 teaspoons)
- 150 g crème fraîche (optional: use 100 g in the soup)
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- Fresh parsley for garnish (optional)
Instructions
- Cut the Hokkaido pumpkin in half and remove the seeds. Dice into small pieces.
- Peel the potatoes and chop into cubes, similar in size to the pumpkin pieces.
- Peel and coarsely chop the shallots.
- In a large pot, melt the butter over medium heat. Add the chopped shallots and sauté until translucent.
- Incorporate the diced potatoes and pumpkin, cooking for a few minutes until slightly softened.
- Pour in the water and add the vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 5 to 8 minutes until vegetables are tender.
- Remove from heat and puree the soup with an immersion blender until creamy.
- Stir in most of the crème fraîche, seasoning with salt and cayenne pepper. Serve with a dollop of remaining crème fraîche and a sprinkle of parsley.
Notes
For a richer flavor, consider roasting the pumpkin before use.
