Peppered Pumpkin Soup with Feta Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 1 slice ginger
- 10 g oil
- 750 g Hokkaido pumpkin (se)
- 0.75 liter ¾ meat broth
- 1 pinch (s) nutmeg
- 120 g sheep cheese
- 1 teaspoon peppercorns, black, crushed
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the garlic, onion and ginger and sauté them in a pan with a dash of oil. Add the finely chopped Hokkaido pumpkin meat and fry for approx. 5 minutes. Now add the stock and a pinch of nutmeg and cook for 15 minutes. Then puree the soup with a blender.
- Add a teaspoon of crushed black pepper and the diced sheep`s cheese and simmer for approx. 2 minutes. Puree the soup again and, if necessary, add salt and freshly ground black pepper to taste.
- Put the soup in plates, sprinkle a pinch of freshly ground black pepper over each and serve with a slice of salted butter bread.
- Tip: I add a dash of Cremefine or cream towards the end with the sheep`s cheese.
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