John Myers
Pear and Pumpkin Soup with Crumbled Goat Cheese
The perfect pear and pumpkin soup with crumbled goat cheese recipe with a picture and simple step-by-step instructions.
- 1 shot Coconut oil
- 1 medium sized Chopped onion
- 1 small Pumpkin
- 2 maturity Pears
- 750 ml Vegetable broth-homemade
- 750 ml Vegetable salt
- 100 ml Almond cream
- 100 ml Curry powder
- 100 ml Ground ginger
- 100 ml Fresh nutmeg
- 100 g Goat cheese
- Brush the pumpkin under the water and then cut it into small cubes, remove the seeds. Quarter the pears, remove the stone and dice.
- Put some coconut oil in a pan, glaze the onions, then add the pumpkin cubes, let everything stew a little (about 10 minutes) fill up with the vegetable stock, add the pear cubes and bring everything to a boil until the pumpkin is cooked.
- Now add the curry, the ginger and the almond cream, add everything to the Vitamix (or use the hand blender) and puree, back in the pot, round off everything with freshly grated nutmeg.
- Place on preheated plates and crumble the goat cheese (you can also use others) over it, a leaf of sage rounds the whole thing off and gives the soup the final whistle – picture follows
Facebook Comments