Hey Sweeties <3
This time I bring to you one of my absolute favourite soup recipes: Pumpkin Cream Soup. The original recipe is by Johann Lafer, but I changed some things to make it suit my taste more.
Here's what you need for approximately 5-6 bowls:
1 medium sized Hokkaido pumpkin (~ 1 kg with seeds and skin)
250 ml Cream
2 shalotts or 1 large onion
1 garlic clove
100 ml white wine
400 ml chicken soup
1 tsp curry powder
salt & pepper
40 g butter
First you need to find a large and very sharp knife. You should use either one with a saw like blade or with a thin blade in order to be able to cut the pumpkin.
Cut the pumpkin into halves and scratch the seeds and all the stringy parts out with a simple spoon or an ice scoop (you could keep the seeds to dry and roast them, but be sure to clean them properly).
Then cut off the skin. You have to be very careful or you might cut your fingers, as this is really tricky. Afterwards cut it into pieces that are about 2x2cm big.
Cut the onion and garlic into small cubes and fry it in the butter until it turns glossy and translucent. Add the pumpkin and the curry powder. Stir lightly and add the white wine.
Let it cook until the typical alcohol flavour has gone and add the soup and the cream. Cook it for about half an hour or until the pumpkin cubes turn soft.
Add nutmeg, salt and pepper (and if you like a small pinch of cinnamon) until the soup suits your taste best. Mix it until its creamy and all of the bits have gone.
If the soup is too thick for your taste you can add some more water, if you think it should be even creamier just let it cook for a little while longer.
Serve it hot with croutons and a little bit of pumkin seed oil. I really love to add crunched roasted pumpkin seeds as topping.
I hope you will enjoy this recipe just as much as I do. <3