Pumpkin Soup Creamy and Piquant
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pumpkin meat, e.. Hokkaido
- 30 g butter
- 200 g carrot (s)
- 1 onion (s)
- 300 ml chicken broth
- 250 ml cremefine
- 150 ml cream
- 30 g iner root
- 1 chilli pepper (s), red, fresh, seeded
- 1 pinch (s) sugar
- salt
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Dice the onion, chilli pepper and ginger and sauté in the butter. Add the finely chopped carrots and the finely chopped pumpkin, pour the chicken broth, the cream and the cremefine over them and season. Cook everything until soft and chop up with the hand blender. If necessary, add a little more seasoning.
- Ciabatta goes well with this.
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