John Myers
Fruity Pumpkin Soup Ala Tobi
The perfect fruity pumpkin soup ala tobi recipe with a picture and simple step-by-step instructions.
- 1 kg Hokkaido pumpkin meat
- 3 medium sized Potatoes
- 1 Onion
- 3 Spring onions
- 2 Raw carrots
- 1 Red peppers
- 2 Apples
- 1 l Vegetable broth
- 200 ml Cream
- 200 ml Cream fráiche
- Salt
- Pepper
- 1 Lemon
- Cinammon
Optional
- 2 Toes Garlic
- 2 Tangerine
- 4 leaves Sage
- Ginger
- 1 Tl Cloves
- Parmesan
- Balsamic vinegar
- Wash and core the pumpkin, apples and peppers. Peel the potatoes, onions, garlic, and carrots, tangerines. Wash the spring onions. Cut everything into small pieces.
- Sauté the onions, garlic, carrots, spring onions, paprika, ginger with a little oil in a large saucepan. Then add the pumpkin meat, apples and sage leaves and sauté briefly.
- Deglaze with the vegetable stock, add potatoes, mandarins, cloves and lemon juice. Cook for about 25 minutes until the pumpkin and potatoes are soft.
- Then puree with the hand blender or blender. Add the cream and cream fráiche to taste with salt, pepper, cinnamon and other spices.
- Serve with some fresh Parmesan and balsamic vinegar.
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