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
-
40 minLunchmeat tomato, White beans, White beans, Red onion, spring / forest onion, feta, black olive, cucumber, egg, tomato ketchup, fresh thyme, dried thyme, vinegar, lemon juice, olive oil,Greek bean salad -
40 minLunchegg, hüttenkäse, self-raising flour, grated mature cheese, leaf parsley, fresh basil, zucchini, cherryto,cheese muffins with green herbs -
25 minLunchgreen pepper, Red pepper, olive oil, garlic, mushroom, egg, milk, cream, paprika, cooked ham, fresh parsley, frozen parsley,paprika omelette with ham and mushrooms -
15 minLunchchickpeas (150 g), Red pepper, black olives without pit, leaf parsley, lemon juice, young leaf lettuce, cherryto, sweet pointed pepper, feta,chickpea salad with paprika
Nutrition
200Calories
Sodium0% DV0g
Fat23% DV15g
Protein4% DV2g
Carbs4% DV12g
Fiber0% DV0g
Loved it
more