Ingredient and Portion
Pumpkin Soup
Submit Recipe
Diced Half Kabocha (Japanese Pumpkin)
Four medium sized potatoes (diced)
2 big onions (diced)
Three bowls of home made chicken broth
1 small can of heavy cream
Sea salt and grounded pepper
Four medium sized potatoes (diced)
2 big onions (diced)
Three bowls of home made chicken broth
1 small can of heavy cream
Sea salt and grounded pepper
Method
Place all the ingredients except heavy cream in a medium sized wok.
Simmer until the vegetables are tender.
Remove from the heat.
Puree the soup in small batches (one cup at a time) using a food processor or blender.
Return to pot and bring to boil again.
Reduce the heat to low and simmer for another 20 minutes, uncovered.
Stir in heavy cream.
Pour into soup bowls and garnish with fresh cilantro leaves.
Simmer until the vegetables are tender.
Remove from the heat.
Puree the soup in small batches (one cup at a time) using a food processor or blender.
Return to pot and bring to boil again.
Reduce the heat to low and simmer for another 20 minutes, uncovered.
Stir in heavy cream.
Pour into soup bowls and garnish with fresh cilantro leaves.
Tips
Recommend Kabocha (Japanese pumpkin) as it has the nicest flavour
You can also serve this soup with crusty bread
You can also serve this soup with crusty bread
Recommend
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