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You will need :
1 pumpkin
1 L of vegetable stock
1 tablespoon of sugar
2 tablespoons of potato starch or corn starch
5 tablespoons of double cream
100g of butter
Salt, pepper
To taste : Parsley, coriander, nutmeg

To make a cream of pumpkin soup, first peel the pumpkin

Cut the flesh into large cubes, of equal size if possible

Make up a litre of (vegetable) stock

Place the cubes of pumpkin in a large pan and add the stock until they are just covered.

Add a tablespoon of sugar

Leave to boil for about 45 minutes

When the pumpkin is cooked, you should be able to easily spear a cube with the point of a knife.

Blend the mixture (using a hand blender)

To get a thicker consistency, you can add two tablespoons of potato starch or cornflour diluted in water.

To make the soup more creamy, add 5 tablespoons of crème fraiche and 100g (3.5oz) of butter.

Add salt and pepper and just before serving add a sprinkle of fresh parsley, coriander or nutmeg, depending on your preference.

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