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Pumpkin Cream Soup (Maren Gilzer)

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Pumpkin Cream Soup (Maren Gilzer)

The perfect pumpkin cream soup (maren gilzer) recipe with a picture and simple step-by-step instructions.

  • 1 Pc. Pumpkin (Pumkin) fresh
  • 1 Pc. Sweet potato
  • 150 g Diced Bacon
  • 3 tbsp Olive oil
  • 2 tbsp Vegetable broth
  • 300 ml Water
  • 1 cups Cream, sweet
  • Pumpkin seed
  • Roasted onions
  • Salt and pepper
  • Balsamic cream
  1. Fry the lean bacon in a large saucepan until crispy. Chop the pumpkin around the sweet potato and add it with the olive oil. When the pumpkin and sweet potato have softened, process them into a pulp. Then add the water and vegetable stock. Stir vigorously. And add the cream and keep stirring. Add roasted onions and pumpkin seeds to taste. Season to taste with salt and pepper. Stir and bring to the boil. Then decorate with balsamic cream.
Dinner
European
pumpkin cream soup (maren gilzer)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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