Switzerland's Scrumptious Surprises: Pumpkin Cream Soup

Savor the complexity of authentic Swiss herb and mushroom combinations.

October/November 2003
By Sibylle Hechtel 
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Serves 6

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As part of the "Childhood in an Autumn Garden" menu, this elaborate pumpkin cream soup was served to us in soufflé bowls on a wooden board, surrounded by marinated figs and a terrine of game, decorated with spirals of pumpkin and pumpkin leaves, and served with the Pumpkin Brioche and Mushroom Mousse.

  • 2 tablespoons olive oil
  • 11/3 cups cubed pumpkin
  • 1/2 medium onion, finely chopped
  • 1/4 leek, finely chopped
  • 1/2 cup chicken broth
  • 1 sprig thyme
  • Peel of 1/2 an orange
  • 3 tablespoons cream
  • Salt, to taste
  • Pepper, to taste
  1. In a medium saucepan over medium-high heat, heat the olive oil. Add the pumpkin, onions and leeks, and sauté until soft. Add the chicken broth, thyme and orange peel and quickly heat to boiling.
  2. Remove the thyme and orange peel. Mix soup thoroughly and add cream. Add salt and pepper to taste; keep warm until serving.

Sibylle Hechtel is a freelance writer from Colorado. She wrote about her native German cuisine in the December 2000/January 2001 issue of The Herb Companion.

Click here for the original article, Switzerland's Scrumptious Surprises.

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