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
-
150 minLunchwhite bread mix, olive oil, salt, sundried tomatoes in oil, black (garlic) olives without pit, rosemary, Crystal Salt Flakes, baking flour to pollinate,tomato-olives bread with rosemary -
85 minLunchonions, olive oil, honey, thyme, White wine vinegar, multigrain sourdough bread, lettuce, Ardenner Pâté,sourdough bread with ardenner pâté and onion compote -
10 minLunchBatard multigrain, mustard, ham, old cheese, tomato,multigrain toast with old cheese -
30 minLunchDutch white asparagus, egg, washed spinach, olive oil, thick slices of multigrain bread, lemon, fine mustard, tomato, pecans,spinach asparagus salad
Nutrition
200Calories
Sodium0% DV0g
Fat23% DV15g
Protein4% DV2g
Carbs4% DV12g
Fiber0% DV0g
Loved it