Vanilla pumpkin soup and its journey through the pepper plantations

Vanilla pumpkin soup and its journey through the pepper plantations

Easy - 20 Min

  • style Dish type : Salty
  • poll Difficulty : Easy
  • access_time Preparation time : 20 min
  • timer Cooking time : 45 min
  • place Region : France
  • euro_symbol Cost : €34.63


This vanilla pumpkin soup and its journey through the pepper plantations is very easy to make. Vanilla will give a special character to your soup or classic pumpkin soup. Vanilla brings a subtle and delicate note, but really present and which will pleasantly surprise your guests. The combination of several peppers allows you to play on the spiciness or fruity aroma depending on the dosage. To make this type of velvety, a hand blender is perfect, but if you don't have one, you can also use a blender, blender or food processor.

If you have more time, don't hesitate to let the vanilla infuse longer, the recipe will be even more flavoured. The vanilla I recommend for this type of recipe is Bourbon Gold vanilla from Madagascar. As far as oil is concerned, any vegetable oil can be suitable, but I recommend olive oil if possible, whose flavour blends particularly well with vanilla. You can also add a drizzle of walnut oil to the service, which will bring an autumnal flavour to the whole. Let your desires speak for themselves!


750 g pumpkin, peeled and diced

1 onion, cut into strips

20 cl of liquid cream

1 vanilla bean

1 pinch of nutmeg powder

75 cl water

A dash of oil

5g pepper from different origins - combination of several flavours


Heat the oil in a saucepan and fry the onion in it for about 5 minutes to make it just transparent.

Add the pumpkin cubes to the casserole and cover with water.

Bring to a boil, then lower the heat, cover and simmer for about 45 minutes.

Meanwhile, split the vanilla and scrape the seeds with the back of a knife.

In a second saucepan, bring the liquid cream with the vanilla and its seeds to a boil.

Once the boil is reached, cut off the heat, cover and leave to infuse out of the heat until the pumpkin is cooked.

Set aside 4 tablespoons of vanilla liquid cream, and add the rest to the pumpkin pot and mix.

Season with salt, add the nutmeg and your combination of exceptional pepper. The suggestion is simply exceptional.
This is the final aromatic note of your velvety, take care to prepare your own exotic blend.

Adjust the seasoning if necessary.

Serve by decorating each plate with a whirlwind of vanilla liquid cream.