Soups & creams
Pumpkin cream soup
Smooth and sweet roasted pumpkin cream with a hint of nutmeg.
VegetarianGluten-free
Ingredients
- 800 g pumpkin, peeled and chopped
- 1 onion, quartered
- 1 medium potato, in chunks
- 1 carrot, sliced
- 600 g vegetable stock
- 50 g cooking cream
- 30 g extra virgin olive oil
- 1 pinch of nutmeg
- Salt and pepper to taste
Step-by-step
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- Put the onion in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 5 min/120°C/spoon speed.
- Add the pumpkin, potato and carrot and chop 5 sec/speed 4.
- Add the stock, salt, pepper and nutmeg.
- Set 20 min/100°C/spoon speed.
- Add the cream and blend 1 min/speed 5-10 progressively until smooth.
- Adjust the salt and serve very hot.
Tips
- Roasting the pumpkin in the oven beforehand intensifies the flavour.
- For a vegan version replace the cream with coconut milk.
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