Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 small pumpkin (s) (e.g. butternut squash)
- 1 leek
- 1 onion (s)
- 1 piece (s) ginger, approx. 2 cm, peeled, cut into sticks
- 1 clove garlic
- 700 ml stock, approx.
- 1 shot double crème or whipped cream
- salt and pepper
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1 dash chilli oil or pumpkin or walnut oil
- aguette (s) or ciabatta
Print Recipe
Pin Recipe Instructions
- Clean the pumpkin and vegetables and cut into pieces, toast them lightly in a saucepan in a little butter and olive oil (do not let them burn).
- Pour in the broth and simmer on medium heat for 20 minutes. Purée finely with the hand blender, then season with salt, pepper and double crème to taste.
- Drizzle with chili, pumpkin or walnut oil to serve. Serve with toasted baguette or ciabatta.
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