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

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