Pumpkin cream soup
So it’s time to cook pumpkin dishes, because Halloween is around the corner. Today we prepare pumpkin soup, which for the holiday table can be fed into a pumpkin.
For 4 servings you will need:
- 800 g pumpkin
- 1 tbsp olive oil
- 1 large onion, chopped finely
- 1 1/2 litres hot vegetable stock
- 1 bay leaf
Preparation:
1. Cut the pumpkin in half, clean out seeds, then cut the crust. Cut the pulp in pieces. (If you are going to serve the soup in a pumpkin, cut off top and scrape out the pulp and seeds).
2. Heat oil in a pan and fry the onion for 10 minutes until soft. Add the pumpkin and cook 3 minutes.
3. Add vegetable stock and bay leaf, bring to a boil. Cook for 20 minutes until the pumpkin is soft. Remove Bay leaf , blend soup in a blender or food processor in portions.
4. Return the soup to a clean saucepan, to heat and check for seasoning. Add a little more broth or water if too potage. Serve with muffins.
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