Pumpkin cream soup with wild salmon

Pumpkin cream soup with wild salmon 1

Recipe Informations

Category: Fish dish



1.00  kg Hokkaido pumpkin
1.00   Onion
1.00   Ginger


Preparation time: 45 min

Prepare pumpkin cream soup

  • Cut the onion into small cubes.
  • Cut the Hokkaido pumpkin into approx. 2 cm cubes.
  • Fry the onions and ginger in olive oil in a large saucepan.
  • Add the Hokkaido pumpkin.
  • Pour 0.5 liters of water or vegetable stock.
  • Season with salt, pepper, a teaspoon of cinnamon and a teaspoon of turmeric.
    Add a soup cube if watered up.
  • Let simmer until the Hokkaido pumpkin is soft.
  • Chop the soup with a mixing stick / hand blender.
  • Stir in a mug of sour cream.

Fry wild salmon

  • Season the skinless salmon with salt and pepper.
  • Fry briefly on both sides and place in the soup. Finished.

Author: De Lorenzo Gardinal Benjamin