Filter
Reset
Sort ByRelevance
Suze Knisley
Pumpkin soup with bacon and sesame toast
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 2 tablespoons of oil in a soup pan, fry the onion and press the garlic above it.
-
Add the bacon and cook for about 3 minutes.
-
Scoop the cumin and coriander through and fry for about 1 minute.
-
Add the pumpkin and potato, pour the stock and cook gently for 15-17 minutes. Preheat the oven to 190 ° C.
-
Brush the bread with the rest of the oil and sprinkle with the sesame seed. Place the slices on a baking sheet in the oven for about 15 minutes.
-
Mix the cornstarch with the cream and bind the soup lightly. Season with tabasco.
-
Serve the sesame toast with the soup.
Blogs that might be interesting
-
45 minAppetizermeat tomato, dried tarragon, White asparagus, zucchini, Eggs, fresh basil, White wine vinegar, milk, oil,omelette rolls with vegetable strips
-
55 minAppetizercabbage, butter, milk, sugar, Eggs, puff pastry, fresh dill,piroshki (dough package with stuffing of cabbage, dill and egg)
-
20 minLunchbacon, olive oil, little gem, romaine lettuce, mature farm cheese, mature cheese, shallot, dijon mustard, Red wine vinegar, extra virgin olive oil,roasted little gem with bacon and farmhouse cheese
-
30 minAppetizerfish stock of tablet, coconut milk, Red pepper, fresh ginger, Red onion, light brown caster sugar, Chestnut mushroom, lime, shrimps, Thai fish sauce, fresh coriander,Thai coconut shrimp soup
Nutrition
470Calories
Sodium0% DV0g
Fat43% DV28g
Protein36% DV18g
Carbs11% DV34g
Fiber0% DV0g
Loved it