Recipes and Tips
Recipes and Tips


Recipes and Tips


Established in 1969
Established in 1969

Sencor was founded in Japan in 1969. Today, SENCOR supplies more than 1,000 types of products in six assortment groups to more than 25 countries worldwide.

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Baked pumpkin cream soup

Slice the cleaned pumpkin into larger pieces, place them on a baking tray, salt, pepper, sprinkle with sugar and place butter slices on to the pumpkin pieces ...
Serves 4 people

Cleaned pumpkin 1½ lbs.
Chicken bouillon 1 quart
Dairy cream 31% 1 cup
Butter 2 oz.
Potatoes for boiling 5 oz.
Caster sugar 1 tablespoon
Salt, pepper to taste
Nutmeg pinch
Dairy cream 31% ½ cup
Large-leaved parsley sprig


Procedure
Slice the cleaned pumpkin into larger pieces, place them on a baking tray, salt, pepper, sprinkle with sugar and place butter slices on to the pumpkin pieces.
Put the baking tray into an oven preheated to 356°F and bake while stirring occasionally for 30 minutes. Then pour the baked pumpkin with its juice into a saucepan, add cleaned diced potatoes, pour over with bouillon, cream, add the grated nutmeg and cook on mild heat until the potatoes soften.
After cooking, pour it into a blender or use a stick blender to blend to a smooth creamy soup. Season with salt, pepper and sugar as necessary. The amount of sugar depends on the sweetness of the pumpkin.

Pour the soup into a nice preheated plate. Garnish with pieces of sautéed pumpkin, fresh herbs and cream.  

Cooking techniques
- when a pumpkin is baked, it will give the soup a more intense flavor; it will be tastier
- the potato will thicken your soup; you do not need to use flour. The soup is more digestible; it is gluten-free.
- only use dairy cream in the soup, vegetable cream only if there is a person with lactose intolerance
- chicken bouillon may be substituted with vegetable bouillon