Pumpkin Soup Thanksgiving Day
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pumpkin meat, Hokkaido
- 2 carrot (s)
- 1 medium onion (s)
- 1 clove garlic
- 1 beefsteak tomato (s), OR:
- 2 teaspoons tomato paste
- 2 cm ginger root
- 30 g butter
- 500 ml vegetable stock
- some thyme leaves, to taste
- 100 ml sweet cream
- 1 tablespoon balsamic vinegar, white
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the pumpkin flesh, carrots and onions and the tomato. Crush the garlic clove. Grate ginger.
- Lightly fry the onion in the hot butter, then the pumpkin, carrots and garlic. Then add tomato or tomato paste, thyme and ginger and let simmer for 2-3 minutes and then deglaze with the vegetable stock. Let simmer for about 25 minutes and then puree the soup with the blender. Add the cream and then season with balsamic vinegar, pepper and salt.
- Annotation:
- The soup is suitable for large parties with guests of all ages. But it can also be done quickly in a small group.
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