Pumpkin Seed Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin (se)
- 200 g crème fraîche
- 1 cup cream
- 1 cup whipped cream, to serve
- 2 cup poultry stock, defatted
- 5 tablespoon pumpkin seed oil, good
- 4 tablespoon pumpkin seeds, roasted
- Salt and pepper, whiter
- 1 pinch (s) nutmeg
- some water if necessary
Print Recipe
Pin Recipe Instructions
- Release the pumpkin flesh and cook with the broth for 40 minutes, always topping up with a little water. Add the spices, cream and crème fraîche and blend finely with the blender. At the very end, withhold the pumpkin seed oil. Distribute in plates, put some whipped cream on top and decorate with roasted pumpkin seeds.
- Note: 1 cup contains 200 ml
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