Puree of Pumpkin Soup Recipe


fort lauderdale personal chef


Puree of Pumpkin Soup
serves 4
2 small pumpkins (about 4 pounds/1.8 kilos), diced
2 cups/450ml potatoes, diced
2 carrots, diced
1 onion, diced
1 tablespoon canola oil
crushed seeds from 1 cardamom pod
2 cups/500ml vegetable or chicken broth
½ teaspoon/2ml sea salt
¼ teaspoon/1ml black pepper
2 tablespoons/30ml balsamic vinegar
In a large pot on medium high heat add pumpkin, potato, carrot and onion. Cook for 4-5 minutes or onion begins to turn translucent. Sprinkle in cardamom, stir and cook for 1 minute. Pour in broth. Season with salt and pepper. Bring to a boil. Turn down heat and simmer for 10-15 minutes or the pumpkin can be easily pierced with a sharp knife. Puree with a hand blender or let cool slightly and puree in blender in 2 batches. Stir in 1 tablespoon of vinegar and taste. Add the second if necessary. The soup can be served hot or chilled.

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