Creamy Pumpkin Soup | Soup Recipe

Creamy Pumpkin Soup by Chef Vineet Bhatia

1kg pumpkin/butternut squash, cut into ¾ inch cubes
½ white onion, roughly chopped
3 cloves garlic, sliced
1 ½ teaspoon red chilli powder
Water, enough to submerge the pumpkin
100ml cream

To garnish
Sour cream
Cracked black pepper
Olive oil to drizzle

Place the pumpkin, onion, garlic, salt, red chilli powder and water in a pot.
Bring the liquid to a boil and then simmer for 15 minutes or till the pumpkin is cooked, pierce a knife tip to check if it cuts the pumpkin easily. Add cream and a little salt, bring to a boil.
Remove the pot from the heat, cool for 5 minutes and puree the pumpkin with an immersion blender till smooth, check the seasoning.

Pour in a soup bowl and garnish with a dollop of sour cream, a sprinkling of cracked black pepper and a drizzle of olive oil.

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