Pumpkin Soup with Turkey Strips
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 3 kg pumpkin (se)
- 1 liter chicken broth
- 40 grains pepper, pickled greens
- 6 bay leaves
- 4 tablespoon thyme
- 250 ml cream
- 4 turkey schnitzel
- 3 tablespoon sauce, (teriyaki sauce)
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Quarter and peel the pumpkin, remove the skin and cut into large pieces; Place the chicken stock, drained peppercorns, bay leaf and thyme in a large saucepan and simmer gently for 20 minutes with the lid closed; Puree in the food processor and stir in the cream. In the meantime, chop the turkey and marinate covered in the teriyaki sauce for 20 minutes.
- Sear the strips of meat in hot oil in the pan and add to the soup.
- Can be prepared great for festivities!
- Can also be frozen! After thawing, do not be shocked by the thawed consistency, it sets again when heated!
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