Cream of Pumpkin Soup May11


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Cream of Pumpkin Soup

Prep Time: 25 min
Cooking: 60 min
Serves: 6


  • 30 g Butter
  • 150 g Yellow Onion, chopped
  • 500 g Pumpkin, deseeded, peeled and cubed
  • 5 g (1 tsp) Cumin powder
  • 5 g (1 tsp) Coriander powder
  • 10 g Garlic, crushed
  • 10 g Ginger roots
  • 1000 ml Chicken Stock
  • 10 ml (2 tsp) White Vinegar
  • 100 ml Heavy Cream
  • Salt & Pepper to taste


  1. Heat the butter in a large saucepan and cook the onion until wilted. Add the Pumpkin cubes, Cumin, Coriander, Garlic, and ginger and sauté for 5 min.
  2. Add Chicken Stock and Vinegar, cover and simmer until the pumpkin cubes is tender, about 30 minutes.
  3. Put the soup through a sieve or place in blender until smooth. If using a blender, do small quantities because steam from the hot liquid can force the lid off the blender.
  4. Return soup to the stove, add ¾ of the Cream and bring to a boil.
  5. Salt and Pepper to taste, pour soup in a serving bowl, garnish with remaining cream and serve immediately.

Chefs Tips: Vinegar lessens the sweetness from the pumpkins, so if you like a sweeter soup, omit the vinegar.

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