Pumpkin and pepper soup Recipe
Recipe Ingredients for Pumpkin and pepper soup
| Amount | Ingredient |
|---|---|
| 1 medium | Hokkaido pumpkin |
| 2 medium | Onions |
| 1 small | yellow peppers |
| 1 small | red peppers |
| L 1 | spicy vegetable broth |
| some | chopped parsley |
| 70 ml | Cream |
| some | Salt and pepper |
Pumpkin and pepper soup Recipe Directions
First, wash the Hokkaido pumpkin, cut in half and break free from the cores. The stem cut off. The pumpkin is now in about 4x4 cm sized pieces.
The yellow and red bell pepper Wash and cut the stalks with the nuclei. Also cut into approximately 4x4 cm pieces. Remove the brown skin of the onion and the root disk. divide into 4 parts.
The broth in saucepan and add the vegetables. As long let simmer until the vegetables are soft. Half of the broth in a separate vessel pour off (the soup is too thin might otherwise). Puree with a blender finely. The soup is too thick, then add a little to the collected Suds!
Season according to taste with cream, chopped parsley, salt and pepper. Done!
Serve with bread cubes fried in butter or toasted pumpkin seeds!
