November 01, 2020

Pumpkin soup with carrot and potato


I have been celebrating the season of Halloween creating various food items in my little kitchen with pumpkin as the ingredient in focus.

The hokkaido pumpkin, which I brought was quiet large, so therefore I decided to make both pumpkin bun, pumpkin cake and off cause this pumpkin soup with inspiration from Valdemarsro with various modifications.

Check out other suggestions for pumpkin soup here:

Pumpkin soup with carrot & potato: - 4 servings

  • 1 pumpkin - peeled and cut into squares
  • 1 onion - medium chopped
  • 2 cloves of garlic - finely chopped
  • 6 small or 2 large carrots - medium chopped
  • 10 small or 4 large potatoes . medium chopped
  • 1 teaspoon fresh ginger - finely grated
  • ½ red chili - de-seeded and finely chopped
  • ½ teaspoon grounded cumin
  • olive oil
  • 1 l vegetable stock
  • 1½ dl dairy whipping cream - 30-38% fat
  • lemon juice - for seasoning
  • pepper - for seasoning
  • roasted pumpkin seeds and sour cream for topping
  1. Add the olive oil to medium-large cooking pot, and heat it up.
  2. Add all the vegetables, chili, ginger and cumin to the hot oil.
  3. Let the vegetable fry for 2-3 minutes, while you stir from time to time.
  4. Add in the vegetable stock, bring the liquid to the boil.
  5. Cover the cooking pot with the lid, and let the soup cook for 15-20 minutes.
  6. Blend the soup.
  7. Stir in dairy whipping cream.
  8. Season with lemon juice and pepper.
  9. Bring the soup to the boil.
  10. Serve with various topping such as roasted pumpkin seeds & sour cream.

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