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600g (1-1/3 pounds) diced pumpkin
Cook pumpkin, chestnuts, and carrots with bouillon, and salt and pepper until carrots are cooked.
With a stick blender, puree the soup, add cream, and correct seasoning.
Serve with pumpkin seeds or sliced hazelnuts.
Poster's Notes:
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
5 carrots, sliced
15 vacuum-packed cooked chestnuts
1 liter (4-1/4 cups) bouillon
15cc (1 tbsp.) fresh cream
Salt to taste
Pepper to taste
Pumpkin seeds (optional)
Sliced hazelnuts (optional)
Salt and pepper to taste
This is the best pumpkin soup I ever had!