Rustic Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small pumpkin (se) (Hokkaido), approx. 500 g
- 1 onion (s)
- 1 clove garlic
- 2 medium potato (s)
- 100 g chestnut (s), cooked, out the packae
- 800 ml broth
- 100 ml cream
- salt and pepper
- Sherry, dry
- 0.5 ½ bunch parsley, finely chopped
- 100 g bacon, diced
- roasted onions
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, remove the seeds and cut into pieces. Peel and chop the onion and garlic. Also peel the potatoes and cut into large cubes.
- Chop the chestnuts too.
- Sweat everything in a saucepan with a little olive oil, deglaze with stock and cook until cooked. Then puree.
- Season to taste with cream, salt, pepper and sherry. Stir in finely chopped parsley.
- Fry the bacon cubes in a pan until crispy.
- Arrange the soup in plates and serve sprinkled with diced bacon and fried onions.
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