In Turkey, pumpkin is almost always used for desserts – kabak tatlısı. I couldn’t resist to try a pumpkin soup recipe when all kinds of pumpkins are available throughout Switzerland. There is a wide variety of pumpkin soups, with curry, ginger, carrot, celery, etc. Since this is my first try, I would like to stick to the basics. I read different recipes, and came up with my own!
1 onion, peeled and diced
1 medium size potato, peeled and diced
1 cube of chicken stock
1/2 medium pumpkin, peeled and diced
200gr double cream
Salt, black pepper
- Bring the stock to a simmer in a saucepan, and add the onion, potato, and salt. Continue to simmer for another 5 minutes.
- Add the pumpkin, and simmer until soft, about 20 minutes more.
- Remove from heat. Add double cream, and with an hand blender purée it until smooth.
Source: Yelda Gökdağ Horozoğlu
