Roman pumpkin soup Recipe
Recipe Ingredients for Roman pumpkin soup
| Amount | Ingredient |
|---|---|
| 1 small | Pumpkin |
| 1 medium | Onions |
| 2 large | Carrots |
| 2 tbsp | Olive oil |
| 1 gl | White wine |
| 700 ml | Vegetable broth |
| 2 Prov | Lemon juice |
| 1 tbsp | Balsamic vinegar |
| 100 ml | Cream |
| some | Turmeric, cayenne pepper, salt, black pepper |
| 1 Prov | Pumpkin seed oil |
| 1 no | Garlic |
Roman pumpkin soup Recipe Directions
The pumpkin into quarters and peel. Scrape out seeds and fibers with a spoon and remove the seeds. The pulp (800 grams) cut into cubes.
Clean the carrots, peel the onion and chop both. Heat the olive oil in a pan and fry everything. Deglaze with the wine. Add the vegetable stock and cook. Press the garlic through the press and add.
Puree the soup and season to taste with the spices and vinegar. Run through briefly. In the meantime, chop the pumpkin seeds coarsely and fry without oil until it smells.
The soup with the cream and the pumpkin seed oil and pour into round plate. Garnish with the toasted nuts.
