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Pumpkin soup with Bündnerfleisch

Easily digestible, light starter or summery snack


(for 4 portions)

100 g finely sliced Bündnerfleisch (or Bündnerfleisch Julienne)
500 g yellow or orange pumpkin flesh
1/2 finely chopped onion
40 g butter
8 dl chicken stock
2.5 dl double cream
Salt and freshly ground pepper


(approx. 20 minutes preparation time, approx. 1 hour to make)
  • Finely dice the pumpkin flesh. Lightly braise the onion in the butter in a big pot, add the pumpkin and sauté.
  • Sauté half of the Bündnerfleisch, which you have cut into thin strips, for another 5 minutes. Pour the stock into the pot, bring to the boil and leave the soup to simmer for just under an hour.
  • In the meantime, briefly fry the remaining strips of Bündnerfleisch in a pan with a few drops of olive oil.
  • Finely purée the soup using a hand-held blender, add half of the cream and allow the pumpkin soup to simmer for 5 minutes. Season to taste with salt and pepper. Whip the rest of the cream until stiff and fold into the soup.
  • Pour into pre-heated soup plates and garnish with the fried Bündnerfleisch strips.