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5 from 7 votes

Fruity Pumpkin Soup Ala Tobi

Total Time1 hour
Servings: 4 people

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: 100g | Calories: 69kcal | Carbohydrates: 1.3g | Protein: 0.6g | Fat: 6.9g