Cream of Pumpkin Soup from SeaDream Yacht Club Cruises
Servings: 6 servings
Ingredients
- 1 lb Pumpkin (remove skin and dice)
- 2 medium yellow onions chopped
- 2 medium carrots chopped into 1 inch pieces
- 1 leek (white part only) – chopped
- 6 cloves garlic minced
- 4 cups vegetable stock
- 2 cups heavy cream
- Salt & pepper to taste
- Dash of saffron
- Optional Garnish garnished with roasted pumpkin seeds, parsley and whipped cream. Other garnish ideas include shrimp or lobster and a tarragon leaf.
Instructions
- Drizzle a little olive oil in a soup pan and add your pumpkin cubes. Cook to soften about 5 to 8 minutes.1 lb Pumpkin (remove skin and dice)
- Add onion, carrots and leaks and cook 5 more minutes. Add garlic and cook on low heat another 15 minutes.2 medium yellow onions, 2 medium carrots, 1 leek, 6 cloves garlic
- Add vegetable stock, heavy cream and saffron and bring to boil.4 cups vegetable stock, 2 cups heavy cream, Dash of saffron
- Turn to low and cook slowly for 50 minutes. Use an immersion blender and puree the soup.
- Put the soup through a sieve so its smooth and creamy (we skipped this part so its optional). Add salt and pepper to taste.Salt & pepper to taste
- We garnished with roasted pumpkin seeds, parsley and whipped cream. Other garnish ideas include shrimp or lobster and a tarragon leaf.