Pumpkin soup with cardamom Recipe
Pumpkin soup with cardamom
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: About 30 minutes

Difficulty: Easy
Chef's Note

A recipe from Franck Salein of the Sources de Caudalie Spa and Hotel.

***85 calories per serving

For 4 servings

- 500 g (18 oz.) European Pumpkin
- 100 g (3 1/2 oz.) onion
- 1 clove of garlic
- 300 ml (1 1/4 cup) chicken stock
- 15 g (1 tbsp.) skimmed milk powder
- A few Cardamom seeds
- 2 tbsp. olive oil
- Salt, pepper, thyme, bay leaf
  1. Peel and chop the onion and pumpkin.
  2. Sauté the onion in olive oil; add the garlic, thyme, bay leaf, cardamom and finally the pumpkin. Add the chicken stock and cook for 20 minutes. 
  3. Once cooked, remove the garlic and place everything in a blender and liquefy until smooth.
  4. Bring some water to a boil in a saucepan. Add the skim milk powder and froth it with an immersion blender to form a nice mousse. 


  1. Pour the soup into a cappuccino cup;
  2. just before serving; spoon on the milk foam. 

Consider a glass of red wine before or with the meal for its antioxidant properties: it doesn't contain any more calories than an apple.

More recipe ideas

Photo: Adaptation MSCOMM. Copyright

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