Pumpkin cream soup

We love pumpkin and eat it in many ways when in season from roast, risotto, pie to soup. It is so versatile that the soup version itself can be prepared in many ways: our two favourite of them is the red curry way and the classic cream soup. This is about the classic cream soup which we prefer in its natural way where the pumkin is the absolute hero!

You can serve it with a bit of roasted pumpin seed on top and with a small swirl of pumpkin seed oil, with fried bacon pieces or fried shallots on top and a touch of sour cream. The home made pesto and cheese pinwheels are also going very well with it! 


3-4 tbsp of olive oil or butter 1 onion peeled and chopped roughly 2 carrots peeled and chopped roughly 1 medium sized pumpkin (about 1,5 kg) peeled and cut in 2cm sized cubes 2-3 long celery stalks cleaned from the fibers and chopped roughly 1l of chicken stock salt and pepper optionally: cream, fried bacon pieces


In a soup pan fry the onion, carrot and celery pieces gently with the oil. You can sprinkle it with salt and put the lid on to soften them. Then add the pumpkin cubes (still on small heat), put the lid back and sauté them turning it occasionally until the pumping cubes are softened a bit, too. Add the chicken stock and increase the heat. Adjust seasoning. When the pumpkin pieces are cooked then stop the heat. Puree the soup with stick mixer (alternatively you can use the moulin or blender with great care). You can add a dash of cream to your taste to it. If the soup is too thick for you then you can dilute it with more stock or cream.
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