Pumpkin Soup Recipe

Warming and deliciously flavorful soup with pumpkin, apple and thyme. If you also add garlic, ginger and saké, or white wine, you are not far from a creamy pumpkin soup!

Ingredients 8 servings

  • About 1 1/2 kg of pumpkin (eg butternut squash or hokkaido)
  • 2 apples
  • 1 yellow onion
  • 2 garlic cloves
  • 3 – 3 1/2 cm fresh ginger
  • 2 tablespoons oil
  • 2 liters of water
  • 5 chicken broth cubes
  • 1 cup whipped cream
  • 2 dl sake or white wine (2 dl sake corresponds to 1 dl wine)
  • 2 tablespoons fresh, chopped thyme
  • 1 1/2 teaspoon salt
  • 2 pinches of white pepper
  • Bread for decoration

How to prepare

  • Peel and seed pumpkin and apple.
  • Cut into 2 cm pieces.
  • Peel and cut onions, garlic, and ginger into smaller pieces.
  • Melt this and the pump bits in oil in a large saucepan about 10 minutes.
  • Add water and broth cubes.
  • Let simmer under the lid until the pumpkin is soft, about 20 minutes.
  • Pour in cream and sake/wine. Add the thyme. Bring to a boil.
  • Remove from the heat and mix the soup smoothly in a food processor or with a hand blender.
  • Taste with salt and white pepper.
  • Serve the soup with chopped cress and breadsticks with the parmesan.

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