Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 pumpkin (se), (Hokkaido pumpkin)
- 200 g parsnip (s)
- 1 onion (s)
- 1 carrot (s)
- 1 chilli pepper (s)
- 200 ml cream
- 1 tablespoon tomato paste
- some ginger
- salt and pepper
- Pumpkin seed oil
- 1.2 liters vegetable stock
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Chop the pumpkin, parsnips, onions, chilli peppers and carrots and fry them vigorously in the butter and pumpkin seed oil.
- Add tomato paste, pepper and salt. Then add the vegetable stock and simmer for about 20 minutes.
- Then take the saucepan off the flame, add the cream and purée finely with a hand blender. Then rub some ginger over it, put it on the stove again and bring it to a boil. Finally, season with salt and pepper.
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