Creamy Pumpkin Soup
A velvety pumpkin soup made by roasting whole pumpkin, then blending its sweet flesh with buttery boiled potato, salt, and black pepper into a smooth, creamy puree.
Instructions
- 1
Bake the pumpkin along with the pulp for 30–40 minutes at 200°C.
- 2
Take out the seeds, use a spoon to scoop out the pumpkin flesh, and scrape out the pumpkin meat with a spoon,
- 3
Cut the potatoes into pieces, add a small piece of butter and cook until done (the smaller the pieces, the shorter the cooking time).
- 4
When cooked to the point where it crumbles with a gentle press, add the pumpkin flesh, and season with a little salt and black pepper.
- 5
Whisk evenly with a hand mixer, then use a handheld food processor to break it up a little more. Cook until thickened, then serve on a plate and drizzle with a little light cream.
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Ingredients
Main Ingredients
- Pumpkinto taste
- Black pepper powderto taste
- potatoto taste
Seasonings
- Butter1 small piece (5g)
- Saltto taste