Creamy Pumpkin Soup Recipe
Recipe Ingredients for Creamy Pumpkin Soup
| Amount | Ingredient |
|---|---|
| 1 kg | Pumpkin |
| 2nd small onions | 2nd Carrots |
| 4 tbsp | Rapeseed oil |
| 3 / 4 l | Vegetable broth |
| 2nd Garlic cloves | 1 pinch |
| Salt and pepper | 1 pinch |
| Nutmeg | 1st Lemon (juice) |
| 100 grams | Cream |
| ginger | |
| some parsley | |
Creamy Pumpkin Soup Recipe Directions
Detach cut pumpkin into columns, nuclei, and coarse fibers, remove the peel and the flesh cold rinse, drain and coarsely chop. Peel onions and chop finely. Peel the carrots and grate coarsely. Remove garlic cloves and press through a garlic press.
The vegetables in hot canola oil saute 5-7 minutes. Pour in vegetable broth cook according to package label, and season with salt, pepper, ginger and nutmeg and cook vigorously for 15 minutes. Then puree with the stirring rod. Season to taste with lemon juice and seasoning. Serve with creamy stirred Landrahm and parsley.
