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VANILLA PUMPKIN SOUP

red leaves + cool temperatures = autumn vibes

The days are getting shorter, the temperatures are dropping, the trees are turning bright red, and one fruiting vegetable is getting us in the mood for fall – pumpkin. The best way to warm up after a long autumn walk is a freshly cooked soup. If you’re also now anticipating the upcoming holiday season, you’ll love our vanilla pumpkin soup!

Ingredients (serves 4):

  • 800g Hokkaido pumpkin
  • 2 small apples
  • 2 small onions
  • 100g leek
  • 1,5 vanilla beans
  • 4 tablespoons butter
  • 4 tablespoons sugar
  • 500ml vegetable broth
  • 300ml SCAVI & RAY Alla Vaniglia
  • 4 spsp cinnamon
  • a little salt
  • some pepper
  • 120g whipped cream
  • 8 squirts of lemon juice

Resources:

  • Pot
  • Blender
  • Knife
  • Cutting board

Preparation:

  1. Peel the pumpkin and remove the seeds. Peel the apple and remove the core. Peel the onion as well. Cut pumpkin, apples and onion into cubes. Cut leek into fine strips and wash.
  2. Melt butter in a pot. Briefly sauté leek and onion. Sprinkle with sugar. Let caramelize while stirring constantly.
  3. Then add pumpkin and apple and sauté briefly. Deglaze with SCAVI & RAY Alla Vaniglia and vegetable stock. Scrape the pulp out of the vanilla pods and add both to the soup with the cinnamon. Season to taste with salt and pepper. Cover and simmer the soup over medium heat for about 20 minutes.
  4. Remove vanilla beans and set aside for later. Add cream and lemon juice to the soup. Then puree everything finely. Finally, season again with pepper and salt and heat briefly.

Finish:

Pour the soup into a deep plate. Serve garnished with the vanilla beans.

And let it taste good!

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