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Fruity Pumpkin Soup Ala Tobi

5 from 7 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 69 kcal

Ingredients
 

  • 1 kg Hokkaido pumpkin meat
  • 3 medium 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 cloves Garlic
  • 2 Tangerine
  • 4 leaves Sage
  • Ginger
  • 1 tsp Cloves
  • Parmesan
  • Balsamic vinegar

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 69kcalCarbohydrates: 1.3gProtein: 0.6gFat: 6.9g
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Written by John Myers

Professional Chef with 25 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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