Pumpkin soup, perfect for warming up in winter. (Credit: Sophie Schoucair)
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Preparation 15 min
Cooking time 25 min
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Portions
4 people
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Difficulty
Easy
Ingredients All ingredients
- 1 kilogram pumpkin, diced small
- 1 onion, sliced
- 30 grams butter
- 700 to 800 milliliters water
- 10 centiliters heavy cream (optional)
- Salt, pepper
- Grated nutmeg
Preparation Sophie Schoucair’s pumpkin soup with nutmeg
- Melt the butter in a saucepan. Add the onion, sweating it without letting it color.
- Add the pumpkin, saute for 5 minutes while stirring.
- Pour in water to cover, season with salt and pepper. Bring to a boil, then cook for 15 to 20 minutes, until the pumpkin is tender.
- Blend the soup until smooth.
- Add the nutmeg. Adjust seasoning to taste.
- Stir in the cream if desired, blend quickly and serve piping hot.
Sophie Schoucair’s pumpkin soup with nutmeg
-
Preparation 15 min
Cooking time 25 min
-
Portions
4 people
-
Difficulty
Easy
Ingredients All ingredients
- 1 kilogram pumpkin, diced small
- 1 onion, sliced
- 30 grams butter
- 700 to 800 milliliters water
- 10 centiliters heavy cream (optional)
- Salt, pepper
- Grated nutmeg
