Roman Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g pumpkin meat
- 450 g potato (s)
- 50 g onion (s)
- 100 g carrot (s)
- 2 tablespoon butter
- 150 ml white wine
- 500 ml vegetable stock
- 1 tablespoon vinegar (fruit)
- 1 teaspoon lemon juice
- 1 teaspoon curry
- 1 pinch (s) cayenne pepper
- 100 g crème fraîche
- 100 g pumpkin seeds
- some sugar
Print Recipe
Pin Recipe Instructions
- Dice pumpkin flesh, potatoes, onions and carrots, heat in butter and sweat everything together. Deglaze with white wine, fill up with vegetable stock and cook. Season to taste with fruit vinegar, lemon juice, curry, sugar and cayenne pepper and puree. Refine the whole thing with creme fraiche. Roughly chop the pumpkin seeds, roast them briefly in 1 tablespoon olive oil and garnish the soup with them before serving.
- Depending on the taste, the white wine can also be left out. I added the potatoes because the soup tastes better with them.
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