Cream of Pumpkin Soup

Rating: 3.96 / 5.00 (150 Votes)

Total time: 30 min



Peel the pumpkin and cut about 50 g of pumpkin flesh into fine strips 5-6 cm long and set aside. Cut the rest into 3 cm cubes.

Peel the onion and apple and dice them as well.

Heat Rama Culinesse vegetable cream in a saucepan and sauté the pumpkin, onion and apple in it. Add ginger and cinnamon and pour chicken soup and Rama Cremefine to boil. Cook the soup for 20 minutes until the pumpkin pieces are soft. Blend with a hand blender until creamy and season with lime juice, salt and pepper.

Fry the pumpkin strips in a little oil until crispy and drain. Pour the soup into plates, put a teaspoon of Rama Cremefine in the middle and place a mound of pumpkin strips on top. Serve drizzled with pumpkin seed oil.

Preparation Tip:

A pinch of cinnamon gives the soup a particularly autumnal note.

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