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Beetroot Pumpkin Soup

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Beetroot Pumpkin Soup

The perfect beetroot pumpkin soup recipe with a picture and simple step-by-step instructions.

  • 500 g Boiled beetroot
  • 500 g Pumpkin
  • 2 piece Onion
  • 1 piece Apple
  • 100 g Butter
  • Fresh ginger
  • 2 tsp Cream horseradish
  • 1 tbsp Lemon juice
  • Salt and pepper
  • Sugar
  • 1 tbsp Granulated broth
  • 1 liter Water
  1. Dice onions, pumpkin, apple, ginger and beetroot. Put the butter in a saucepan and let it out, then sweat the onions first and then the pumpkin. Then add the apple and beetroot a little later and sweat a little more.
  2. Then prepare the broth and use it to deglaze everything. Now let it simmer a little. Puree everything finely and season to taste. Good hunger
Dinner
European
beetroot pumpkin soup

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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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