Joachim’s Pumpkin Soup

20Oct10

It was about 10 years ago when I shared an appartment with 3 others in Munich. One of them, Joachim, made one day a pumpkin soup that became a classic among his friends. Eat this thick and creamy soup as a full meal.

As I am lazy, I always use Hokkaido pumpkin which you don’t have to peel.

Let’s start to make a soup for 4!

1 tblsp butter or oil
500 g pumpkin (I used 1000… recipes are only inspiration, aren’t they…?)
1 onion
50 g rice (I used 3 small potatoes – no rice in the house…)
1 carrot
1/2 bunch of parsley
1 small leek
1/8 l white wine
3/4 l vegetable stock
50 g cream
50 g sour cream/crème fraiche

2 tblsp of pumpkin seeds

Chop the vegetables, sauté onions, leek and pumpkin in a large pot in the butter.  Add the wine, rice, carrot, parsley and vegetable stock, bring to a boil and continue simmering for about 1/2 hour. Season (with salt and pepper), add cream and sour cream and blend the soup with the hand-held blender.

Toast the pumpkin seeds in a dry pan, chop them.

Serve the soup topped with pumpkin seeds. If you have, you can add a little bit of pumpkin seed oil.

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