Pumpkin – Beer – Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 g pumpkin meat, (Hokkaido)
- 1 large onion (s)
- 500 g celery
- 1 clove garlic
- 20 g butter
- 1 bottle beer, light 0.33
- 0.5 liter ½ vegetable stock
- salt and pepper
- nutmeg
- 50 g breakfast bacon, diced
- 40 g pumpkin seeds
- 200 g sour cream, (20% fat)
Print Recipe
Pin Recipe Instructions
- Dice the pumpkin flesh, clean the onion, garlic and celery and cut into small pieces.
- Put everything except the pumpkin in a saucepan and sauté, add the pumpkin, pour in the beer and broth. Add the spices and put the lid on. Let simmer for 20 minutes.
- Leave out the bacon, roast with the pumpkin seeds until crispy and set aside.
- Puree the soup finely and add the sour cream. Season to taste and serve sprinkled with the bacon and seeds.
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