Creamy Pumpkin Soup

Name: Creamy Pumpkin Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg pumpkin (weight after removing seeds and skin); 1 large onion; 1 thick slice celery root (about 50g); 4 garlic cloves; 2 potatoes; 300 ml chicken broth (or vegetable broth/water for vegetarian version); 2 tablespoons sour cream; 3/4 teaspoon ras el hanout; 2 tablespoons oil; salt, pepper

October 16, 2013

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For this creamy pumpkin soup I used "the best spice in my pantry." The soup acquired floral, exotic, sweet-spicy notes balanced by the salty-smoky bacon.

Ingredients

1 kg pumpkin (weight after removing seeds and skin)
1 large onion
1 thick slice celery root (about 50g)
4 garlic cloves
2 potatoes
300 ml chicken broth (or vegetable broth/water for vegetarian version)
2 tablespoons sour cream
3/4 teaspoon Ras el Hanout
2 tablespoons oil
salt, pepper

How to prepare creamy pumpkin soup

Heat the oil and saute the finely chopped onion and celery until the onion is soft. Add the crushed garlic and saute for 1 more minute.
Add the pumpkin and potatoes cut into cubes. Add the chicken broth and enough water to just cover the contents of the pot (I added another 700 ml water). Season with salt and pepper.
Bring to a boil. Simmer with the lid on for 15 minutes, until the potatoes are done.
Blend the contents of the pot in a blender or with an immersion blender until the soup is creamy. Adjust salt to taste.
Add the Ras el Hanout and sour cream and mix well. Put the pot on low heat and let it cook for another 5 minutes.
Serve the cream soup with bacon slices fried under the grill until crispy and bread croutons.

Pumpkin cubes

All ingredients in the pot

Ras el Hanout

Blended pot contents

Creamy Pumpkin Soup

Ingredients

How to prepare creamy pumpkin soup

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