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Cream of pumpkin soup

Cream of pumpkin soup

This is a basic, but creamy and satisfying soup that showcases the smoothness and delicate taste of pumpkin. I recommend using a squash of the Hokkaido or butternut type, as traditional pumpkin may taste a bit bland for this recipe.

  • Ingredients

    • 1 kg pumpkin (Hokkaido, butternut), chopped in cubes
    • 40g margarine
    • 12g flour
    • 1/4 tsp nutmeg
    • 1/4 tsp ground black pepper
    • 360 mL soy milk
    • 1 tsp salt

  • Instructions

    1. Melt the margarine in a pot over medium heat.
    2. Add the pumpkin cubes, and fry them for a few minutes, stirring regularly.
    3. Add the flour and coat the pumpin cubes nicely.
    4. Add nutmeg, black pepper, salt, water, reduce heat, and keep boiling until pumpkin is done.
    5. Add soy milk, and turn off heat.
    6. Blend everything with an immersion blender, and adjust seasoning to taste.

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