Pumpkin Cream Soup

Ingredients (4 portions)

  • 1 kg Hokkaido pumpkin
  • 250 ml milk
  • 250 ml cream
  • 500 ml instant vegetable broth
  • 1.5 tsp salt
  • freshly ground black pepper
  • 1/4 tsp chili flakes
  • nutmeg
  • 40 g powdered almonds
  • some almond chips
  • 250 g chicken
  • chives, chopped

Procedure

  1. Remove seeds from pumpkin and cut into rough pieces.
  2. Boil with milk, cream and broth until pumpkin is soft, then blend into a smooth creme.
  3. Season with salt, pepper, chili and nutmeg.
  4. Add powdered almonds to thicken the soup.
  5. Cut chicken into bite-sized pieces. Salt, pepper, then fry in oil.
  6. Roast almond chips in the same oil.
  7. Serve soup with chicken, garnish with almond chips and chives.

Tips

  • You can use frozen chives and sprinkle them directly over the hot soup.
  • If the pumpkin doesn’t provide enough sweetness already, you can add a little sugar.
  • For a vegetarian option, simply leave out the chicken.
Picture of Pumpkin Cream Soup
Guten Appetit!