Dead – Eyes – Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g pumpkin meat, (peeled without seeds)
- 1 small onion (s)
- 2 tablespoon butter
- 800 ml soup, clear
- 4 cloves garlic
- 250 ml whipped cream
- 125 g mozzarella
- 3 olives, black
- 6 sprigs dill
- salt and pepper
- Oil (pumpkin seed oil)
Print Recipe
Pin Recipe Instructions
- Chop the pumpkin into small cubes. Peel onions and cut them into fine pieces. Sweat the pumpkin and onion in butter, add the soup and bring to the boil. Season the soup with salt, pepper and crushed garlic and cook until the pumpkin is tender.
- Drain the mozzarella and cut into six slices crosswise. Halve the olives lengthways. Pour the cream into the soup. Bring the soup to the boil and puree with a hand blender. Garnish the soup with mozzarella slices, olives and sprigs of dill, drizzle with pumpkin seed oil.
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