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Recipe of: © Monsieur Cuisine

Pumpkin soup

MC plus
4 portions
Average difficulty
Ready in: 0:55 h
Preparation time: 30 min.
Created on: 04.08.2016
Last changes: 15.02.2018
  • 1 onion
  • 2 garlic cloves
  • 1 small Hokkaido pumpkin (800 g)
  • 50 g butter
  • 1 tsp brown sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 1 big pinch of ground cinnamon
  • 1 big pinch of ground nutmeg
  • 700 ml vegetable stock
  • 200 ml cream
  • small amount of lemon juice
  • 4 tbsp whipped cream
  • few drops of pumpkin seed oil


Per portion:

  • calorific value
    934 kj / 223 kcal
  • protein: 4 g
  • carbohydrates: 25 g
  • fat: 13 g
Preparation time
30 min.
Ready in
0:55 h
  1. Peel the onion, cut in half and place in the blender jug with the peeled garlic cloves. Process using the turbo button/6 seconds, then, using the spatula, scrape the contents off the sides and back down into the container.
  2. Wash the pumpkin, cut into pieces, then place in the blender jug and process for 10 seconds/speed setting 5. Cut the butter into small pieces, add to the blender, then use the spatula to push all the ingredients off the sides and back down into the container. Brown using the roast button/5 minutes. Add the sugar, salt, pepper and other spices.
  3. Pour in the warm vegetable stock and cook for 20 minutes/100 °C/speed setting 1. Add the cream and purée for 30 seconds/speed setting 4–8, gradually increasing the speed incrementally. Season to taste with lemon juice. Transfer the soup to soup bowls and garnish with a dollop of whipped cream and a few drops of pumpkin seed oil.


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