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Categories:
butter onion carrot garlic hokkaido potatoes vegetable broth water fresh parsley salt Creme Fraiche heavy cream oil pumpkin seeds
Viewed: 45 - Published at: 6 years agoIngredients
- 2 Tablespoons Butter
- 1/2 whole Onion, Diced
- 1 whole Medium Carrot, Diced
- 2 cloves Garlic, Minced
- 1 whole Hokkaido Pumpkin, Peeled, De-seeded, And Chopped Into 1" Pieces
- 2 whole Small Yukon Gold Potatoes, Chopped Into 1" Pieces
- 3 cups Vegetable Broth
- 2 cups Water
- 1 leaf Bay Leaf
- 1/4 teaspoons Nutmeg
- 1-1/2 Tablespoon Fresh Parsley, Chopped
- 3/4 teaspoons Salt (or More To Taste)
- 1/4 teaspoons Black Pepper
- 1/2 cups Creme Fraiche
- 1 cup Heavy Cream
- Pumpkin Seed Oil, For Drizzling
- Roasted Pumpkin Seeds, For Garnish
Method
- Melt the butter in a soup pot over medium heat and add the onions and carrots. Saute until the carrots are soft and the onions begin to brown. Add the garlic to the pot and cook for an additional minute. Stir in the pumpkin and potato chunks, then add the vegetable broth and water. The liquid should just cover the vegetables.
- Add the bay leaf to your pot as well. Bring the mixture to a low boil, then reduce heat to medium-low and simmer 30 minutes or until the pumpkin is soft. Remove the bay leaf. Add the nutmeg, parsley, salt and pepper. Remove pot from heat. Puree the mixture in the pot with an immersion blender, or puree in small batches in a regular blender. (Note: If using a regular blender, you will need to blend in batches to avoid filling the canister too full.)
- Once smooth, stir in the creme fraiche. Return pot to stove over low heat to warm through.
- Put the cream in a bowl and whip it until peaks form.
- Serve the soup topped with a dollop of the unsweetened whipped cream, a drizzle of pumpkin seed oil (this is optional, but I highly suggest using it) and roasted pumpkin seeds.
