Hokkaido Pumpkin Soup
From chriesi 16 years ago
- 50 minutes to make
- Serves 4
A nice smooth soup which strokes your palate.
Ingredients
- 1 hokkaido pumpkin shopping list
- 2 carrots shopping list
- 1 shallot onion shopping list
- 600 ml bouillon shopping list
- 1 tablespoon oil shopping list
- salt, pepper shopping list
How to make it
- Preheat oven to 200°C.
- Cut pumpkin in half and scoop out seeds and cut the cleaned carrots in half.
- Place pumpkins and carrots on the cookie sheet and roast until soft to the touch, about 40 minutes. Remove pumpkins from oven.
- Heat one teaspoon of oil in a saucepan over medium heat.
- Add onion, vegetables and the bouillon after cooking it for about 10 minutes puree it and cook it for another 5 minutes. Taste it with salt and pepper.
- Fry thin slices of pumpkin in oil and serve it on top with the soup.
People Who Like This Dish 2
- c2max Bville, Georgia
- romagourmet Rome, IT
- brotherjohnsfo Smithton, AU
- chriesi Zuerich, CH
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The Rating
Reviewed by 2 people-
very elegant presentation!
romagourmet
in Rome loved it
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Beautiful pic, beautiful food!
c2max
in Bville loved it
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