Hokkaido Pumpkin Soup with Rosemary Croutons and Pepper Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 Hokkaido pumpkin (se)
- 1 medium potato (s)
- 2 carrot (s)
- 1 apple
- 0.5 ½ onion (s) or 1 shallot
- 1 clove garlic
- 500 ml water and 1 cube vegetable stock (for )
- 2 slices bread
- salt and pepper
- Chili oil
- rosemary
- Pepper - balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin into small pieces and remove the seeds. Peel the potatoes and onion and cut into small pieces with the carrots and apple. Fry the onion and clove of garlic in a little oil, then add the pumpkin, potatoes, carrots and apple and sauté for a few minutes. Pour in the vegetable stock, bring to the boil and cook for 15-20 minutes, until all the ingredients are soft.
- Let the soup cool down and puree in a blender or use a hand blender in a pot to make a creamy soup.
- At the same time, cut the bread slices into small pieces and fry them until they turn light brown, seasoning with a little chilli, salt, pepper and rosemary.
- Let the soup get hot again, season with salt, pepper and other spices of your choice, pour into the plates, drizzle some pepper-balsamic vinegar over it and sprinkle the croutons on top.
- You can also find the recipe on my blog at: http://vegaliferocks.de/kuerbissuppe/
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