Update date: 23 September 2014

Pumpkin-Nettle Creamy soup


  • 50 dkg of fresh nettle
  • 50 dkg of pumpkin
  • 10 dkg of wheat flour
  • 10 dkg of butter
  • 0,2 l 36% cream
  • Salt
  • Pepper
  • Muscat
  • Lemon juice
  • 0,2 l of bouillon



Prepare a meat-vegetable stock.

Pumpkin cream:

Fry the pumpkin in butter, add salt, pepper, muscat and join with half of the stock. Blend all, add roux and mix.

Nettle cream:

Add fresh, young nettles to the second part of stock, blanch for about 2 minutes, blend, add roux and season (salt , pepper, lemon, sugar).
Finish all off with fresh cottage cream.




This meal was prepared by the 'Two Killers' (Qubus Hotel Katowice) during the 5th “Silesian Tastes Festival 2010” in Złoty Potok. The Team won 1st place in professional category.