800 g pumpkin, peeled off
1/2 leek
1/2 celery stalk
4 juniper berries
250 ml beer
400 ml vegetable broth
2 tablespoons extra-virgin olive oil
80 g chopped hazelnuts
180 g greek yogurt
2 tablespoons fresh milk cream


1.Simmer the beer in a saucepan for about ten minutes.
2.Meanwhile, in a large pot, heat the oil and brown the leek and celery slices. Combine the pounded juniper berries with a pinch of salt. Also add the pumpkin and brown again, add the beer and let it evaporate a little, stirring occasionally.
3.Then add the hot broth, close the lid and cook about twenty minutes, until the vegetables are tender. Adjust in salt and blend with the hand blender.
4.When ready to serve, divide the soup in the bowls and decorate each with a little yogurt mixed with cream and some hazelnuts.

Pumpkin velvety soup with beer, flavored with juniper is a hot dish, comforting and full of flavors! The sweet of the pumpkin binds perfectly with the bitter taste of the beer and the resin of the juniper … not to mention the delicious yogurt and hazelnut topping!

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