Usuba
Pumpkin Cream Soup
Delicate cream soup made from pumpkin with potatoes and leeks. Sage adds a piquant note, and cream makes the texture velvety. Served with fresh herbs, wheat sprouts, and balsamic vinegar.
- Total
- 35 min
- Standard serving
- 453.1 g
Ingredients
Total 12
Instructions
- 1
Step 1
Remove the roots, top leaves, and green part of the leek. Finely chop the white part. Sauté the leek with 2 tablespoons of olive oil and a small amount of broth over low heat for 3–4 minutes, adding broth as needed.
- 2
Step 2
Wash the pumpkin, peel it, and cut into pieces. Peel the potatoes, rinse, and cut into cubes. Add the pumpkin and potatoes to the onions, stir, and simmer for 1 minute. Add a sprig of sage and pour in 1 liter of hot vegetable broth. Cook for 20 minutes until the vegetables are tender.
- 3
Step 3
Remove the sage. Blend the soup with an immersion blender until smooth. Add 5 tablespoons of cream and stir. Season with salt to taste.
- 4
Step 4
Pour the soup into bowls. Garnish with chopped green onions, wheat sprouts, and a few drops of balsamic vinegar. Season with pepper to taste.
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