Filter
Reset
Sort ByRelevance
Valerie Arteaga
Pumpkin soup with beef strips and baguette
Powerful pumpkin soup with beef and Mediterranean herbs.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the garlic.
-
Clean the pumpkin and halve the pumpkin. Remove the seeds and the stringy inside and cut the halves with skin into pieces.
-
Heat oil in a pan and fry the garlic, onions and herbs for 3 min.
-
Add the pumpkin and cook for 2 minutes. Add the stock and the water.
-
Bring to the boil and let the soup simmer gently for about 15-20 minutes.
-
Meanwhile, bake the baguette according to the instructions on the package.
-
Parsley leaves roughly. Simmer soup with bar blender and season with pepper.
-
Heat the oil in a frying pan and stir fry the beef strips for approx. 3 min.
-
Put the soup in the plates and spread the beef strips over it. Sprinkle with some parsley and serve with the baguette.
Blogs that might be interesting
-
45 minMain dishsalmon fillet on the skin at 175 grams, lime, fresh ginger, small red pepper, leaf parsley, fresh coriander, wok oil, Broccoli, mayonnaise, forest outing,salmon fillet with herbs and broccoli salad -
30 minMain dishRed cabbage, fresh cranberries, cane sugar, wholemeal penne, mango, olive oil, lime, serrano ham,pasta salad with red cabbage, mango and crispy ham -
50 minMain dishChestnut mushroom, traditional olive oil, onion, garlic, winter carrot, celery, peeled canned tomatoes, chilled Italian spice mix, granulated sugar,vegabolognese with chestnut mushrooms -
160 minMain dishduck leg of the butcher, Italian spice mix, Red onion, mushrooms for pasta, garlic, tomato paste, balsamic vinegar, tawny port, mushroom fond in pot, peeled canned tomatoes, Parmigiano Reggiano, chicken broth from tablet, polenta corngris, truffle mushroom tapenade,Mediterranean duck legs with truffelpolenta and parmesan
Nutrition
520Calories
Sodium0% DV3.015mg
Fat40% DV26g
Protein36% DV18g
Carbs12% DV36g
Fiber16% DV4g
Loved it