John Myers
Ingredients for 4 servings:
- 800 g pumpkin flesh, without skin and without seeds
- 1 m.-sized onion(s)
- 2 cloves garlic
- 750 ml chicken broth (soup)
- 200 ml cream
- butter
- Pumpkin seed oil
- pumpkin seeds
- Salt
- Pepper, from the mill
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes
Dice the pumpkin flesh. Finely chop the onion and garlic and sauté in a little butter. Add the pumpkin flesh, roast briefly, and then pour in the soup. Season with salt and pepper. Cover and simmer for half an hour, then add 150 ml of cream. Bring back to a boil and puree with a hand blender. Season to taste. Whip the remaining cream until stiff. Roughly chop 2 tablespoons of pumpkin seeds. Serve the soup. Place a “cream topping” on each plate. Sprinkle the pumpkin seeds over the soup and drizzle with a few drops of pumpkin seed oil.
Facebook Comments