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Pumpkin Cream Soup

6-person serving


  • 300 g Myanmar Pumpkin
  • 100 g fresh Leek
  • 50 g Potatoes
  • 5 clove Garlic
  • 1 cm fresh Ginger
  • 100 g Shallots
  • 1 slice Toast Bread (white part )
  • Iodized Salt, 20 no fresh green Peppercorn (crashed )
  • 1 tsp Pumpkin Oil (alternative Black Rice Vinegar)
  • 0,7 ltr. chicken stock
  • 0,3 ltr. Anchor Cream


  • 1 tsp roasted Garlic
  • 2 tsp small cut chives

How to Cook

  • Peel the pumpkin and cut in small cubes, chop the peeled shallots and garlic, place all into a pot with hot vegetable oil and roast until all is golden brown. Crush the ginger and add into the pot.
  • Add the sliced leek for a minute and stir fry than add chicken stock and cook until the pumpkin in well cooked.
  • Place all into a blender and blend by high speed. Bring back to the pot and cook again, add the cream and thicken with shredded potatoes, season at the end with salt & pepper
  • Cut the white bread into small cubes and roast to golden brown color in butter or oil, than set aside.

For Service reheat the soup and fill in to wide soup cups or plates, garnish with the roasted toast, the chives and some drops of pumpkin oil for a rich, black rice vinegar for a more refreshing taste.

Oliver E. Soe Thet

He was born on 03.10.1961.

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Chef Oliver E. Soe Thet's recipes