Filter
Reset
Sort ByRelevance
Meghann
Pumpkin soup with carrot
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the olive oil in a large soup pot and fry the onion glassy.
-
Add the pumpkin, winter carrot and apple and stir-fry approximately 3 minutes.
-
Add the mace, pour the stock and let it simmer for about 20 minutes.
-
Remove the mace from the pan and puree the soup. Season to taste with salt and freshly ground pepper.
-
Divide the soup over 6 bowls and sprinkle before serving with the parsley and possibly 1 tablespoon crème fraîche.
-
Tasty with coarse brown bread, sprinkled with olive oil mixed with pressed garlic.
Blogs that might be interesting
-
25 minLuncholive oil, garlic, shallot, onion, yellow bell pepper, paprika, vegetable stock, cucumber, Red pepper, smoked trout fillet, fresh basil,soup of yellow pepper with cucumber and trout
-
15 minLunchflour, milk, egg, dark chocolate, butter, liquid baking product, Chocolate mousse, powdered sugar, almond shavings, pistachios,pancakes chocolate rolls
-
20 minLunchwhite coal, Apple, cumin seed, cumin powder (djinten), creme fraiche, grill sausage, saveloy, schwarzwalder schinken, Roast beef, mild curd cheese, full yogurt, grated horseradish, German rye bread,German meat dish with white cabbage salad
-
35 minLunchshallots, butter or margarine, White wine, creme fraiche, grated horseradish, smoked mackerel, salt and pepper, lettuce melange, pomodoridressing,salad with mackerel
Nutrition
200Calories
Sodium0% DV0g
Fat23% DV15g
Protein4% DV2g
Carbs4% DV12g
Fiber0% DV0g
Loved it