Pumpkin-apple cream soup with parmesan-sage foam

01. October 2016

Montreux saucepan: For 4 persons

Preparation time: 30 minutes
Cooking time: 40 minutes


  • 30 g butter
  • 80 g onion, peeled
  • 50 g celeriac, peeled
  • 30 g leek (only the white part of the leek)
  • 550 g pumpkin, red e.g. Muscat, peeled
  • 200 g cooking apples, peeled, cored
  • 1 litre beef stock
  • 150 ml single cream
  • Salt, freshly ground pepper

Ingredients parmesan-sage foam

  • 100 ml milk
  • 20 g parmesan, grated
  • 2 sage leaves
  • Salt, freshly ground pepper

Preparatory work

  • Chop onions finely
  • Dice the celeriac and leek
  • Cut the pumpkin into fairly small cubes
  • Cut the apple into small cubes
  • Slice the sage leaves finely


Melt the butter in a pan, add the onion, celeriac and leek, lightly cook for 1-2 minutes on a fairly low temperature.

Then add cubed pumpkin and apple and continue to cook. Add stock, bring to the boil and allow to simmer on medium heat for approx. 20 minutes.

Purée the soup very finely in the mixer beaker or with a stick blender and pass through a fine sieve.

Bring the soup to the boil once again, enhance with single cream, and season to taste with salt and freshly ground pepper.

For the parmesan foam: warm the milk (do not bring to the boil), season to taste with salt and freshly ground pepper, add parmesan and sage and then froth up using stick blender.

Serve the soup, adding the finishing touches with parmesan-sage foam.


Garnish with roasted pumpkin seeds and a little pumpkin oil. Enjoy with nut bread.

Rudolf Lehmann

Pumpkin-apple cream soup with parmesan-sage foam

* incl. VAT, plus shipping