John Myers
Cream of Pumpkin Soup with Beets
The perfect cream of pumpkin soup with beets recipe with a picture and simple step-by-step instructions.
- 1 piece Hokkaido pumpkin
- 3 piece Carrots
- 3 piece Garlic cloves chopped
- 0,5 piece Leek
- 2 piece Onion white
- 2 piece Onion red
- 1 disc Celery bulb
- 4 piece Potato freshly peeled
- 2 piece Beetroot (beetroot) cooked
- 1 piece Red peppers
- 1 piece Sprig of thyme
- 1 piece Rosemary sprig
- 4 piece Sage leaves
- 1 Cup Red wine medium quality wine
- 1 liter Meat broth
- 2 liter Vegetable broth hot
- 0,5 tsp Smoked salt
- Salt
- Pepper
- Soy sauce
- Styrian pumpkin seed oil
- Clarified butter
- Clean and dice the vegetables, use the cleaning waste, herbs and peppers to make a vegetable broth.
- Cut the cooked beetroot into nice, even cubes and set aside for now.
- Now sear the diced vegetables in the lard, starting with the harder root vegetables and finally adding the leeks and garlic.
- Deglaze everything with the red wine and add the smoked salt rubbed in a mortar and the broth and simmer for 25 minutes.
- Now process the cooked vegetables with the puree stick into a cream soup, add the beetroot cubes, season with salt, pepper and soy sauce and garnish with pumpkin seed oil on the plate.
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