Pumpkin – Riesling Soup

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 750 g pumpkin meat (preferably Hokkaido, cleaned and weihed)
  • 100 g cream
  • 100 g sour cream or creme fraiche
  • 2 cloves garlic)
  • 1 tablespoon oil
  • 100 ml wine, Riesling (or other drier)
  • salt and pepper
  • Vegetable broth, grained
Pumpkin – Riesling Soup
Pumpkin – Riesling Soup

Instructions

  1. Heat the oil in a saucepan, cut the pumpkin into small pieces and add to the saucepan with the crushed garlic cloves and sauté. Deglaze with water, pouring in enough water to just barely cover the pumpkin pieces. Put the lid on and cook for approx. 20 minutes until soft. Then puree.
  2. Stir in the cream, sour cream / creme fraiche and wine and season with salt, pepper and granulated stock. Serve with the icing on the cake!

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