Baked pumpkin soup Recipe
Recipe Ingredients for Baked pumpkin soup
| Amount | Ingredient |
|---|---|
| 1 pc | Nutmeg or other squash (about 1 kg) |
| 2 pcs | red onions |
| 2 nos | Garlic |
| 1 pc | Ginger, about 3 inches long |
| 1 tbsp | Olive oil |
| 2 tbsp | Maple syrup |
| 500 ml | Vegetable broth |
| 2 tbsp | Creme fraiche |
| some | Salt |
| some | Freshly ground pepper |
Baked pumpkin soup Recipe Directions
Pumpkin Wash, halve and scoop out seeds with a spoon. Cut into large pieces or columns and spread them on a baking tray with the bowl down. Bake in a preheated oven at 220 degrees about 30 minutes. Allow to cool until the pieces can be touched again.
Onion, garlic and ginger, peel and dice. Heat oil in a saucepan and fry onions in it about 10 minutes. Pumpkin Peel and coarsely chop. Give with garlic and ginger into the pan and cook about 2 minutes. Douse with maple syrup and stir-caramelize a bit. Moisten with broth and let simmer for 10 minutes.
Puree the soup. Creme fraiche and puree the soup to admit. Season with salt and pepper.
