Pumpkin Soup Recipe

Name: Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: Soup; 1000 grams pumpkin (peeled and sliced to cubes); 80 grams shallots (sliced roughly); 1 liter chicken broth; 20 grams butter; 30 milliliters olive oil; 4 pinches salt; 10 sprigs thyme; 1 teaspoon nutmeg powder; 220 grams heavy cream; 1 pinch cinnamon; 300 milliliters hot water; To Serve; 8 tablespoons Sour cream (Well I actually used a kind of dense and salty yogurt special to Turkey but you can replace it with sour cream) 1 tbs for each plate; Salted pumpkin seeds; Red hot chili peppers infused olive oil

Servings: persons

Soup
1000 grams pumpkin (peeled and sliced to cubes)
80 grams shallots (sliced roughly)
1 liter chicken broth
20 grams butter
30 milliliters olive oil
4 pinches salt
10 sprigs thyme
1 teaspoon nutmeg powder
220 grams heavy cream
1 pinch cinnamon
300 milliliters hot water
To Serve
8 tablespoons Sour cream (Well I actually used a kind of dense and salty yogurt special to Turkey but you can replace it with sour cream) 1 tbs for each plate
Salted pumpkin seeds
Red hot chili peppers infused olive oil

1
Melt the butter with olive oil
2
Add shallots and cook them until they are pinkish
3
Add pumpkins and saute them for 10-15 minutes
4
Add chicken broth, salt, thyme and cook for 50-55 minutes (until pumpkins get soft)
5
Once pumpkins get softer add the cream and cook for another minutes then take off from the heat
6
Puree the mixture with a blender and add 300 ml of hot water. (As I mentioned above you can change the amount of water according to your taste)
7
To serve: pumpkin is a sweet dish try to serve it with salty or hot things. I added salty pumpkin seeds and a kind of salty and dense Turkish yogurt (you can use sour cream as well) and add some dash of red-hot peer infused olive oil.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Soup, 1000 grams pumpkin (peeled and sliced to cubes), 80 grams shallots (sliced roughly), 1 liter chicken broth, and more.

Yes, Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup

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