Filter
Reset
Sort ByRelevance
Henriksmom
Pumpkin soup with oak leaves
An easy meal soup of pumpkin. Spicy through the jalapeño and celery oil. Nice with naan
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the garlic. Remove the stem and seeds from the jalapeño pepper and finely chop the flesh.
-
Heat the oil in a pan and stir-fry the pepper and garlic for 1 min on medium heat. Add the pumpkin pieces and cook for 2 minutes.
-
Add the water and crumble the bouillon tablet above it. Bring to the boil and cook on low heat for 15 minutes.
-
Meanwhile, boil the eggs hard in 8 minutes. Drain and scare under cold running water. Peel the eggs and prake with a fork.
-
Put the celery with the rest of the oil in a high cup and puree with the hand blender. Season with pepper and salt.
-
Mash the pumpkin soup with the hand blender. Season with pepper and salt.
-
Divide the soup over the bowls, drizzle with the celery oil and sprinkle with oak and cress.
Blogs that might be interesting
-
30 minMain dishbasmati rice, baking flour, lentils in pot, fresh ginger, fresh coriander, minced beef, medium sized egg, sunflower oil, curry powder, coconut milk, raisins,curry of lentil-beef balls with rice -
45 minMain dishpenne, mild olive oil, chilled Italian stir-fried green chestnut mushrooms, cold tap water, mushroom sauce, grated old cheese 48,pasta dish with mushrooms from the oven -
30 minMain dishonions, White rice, butter, oil, chicken breast, Red pepper, green pepper, winter carrot,stuffed chicken with paprika and rice -
15 minMain dishcarrot julienne, orange juice, garlic, Greek yoghurt, olive oil, vegetable balls, shawarma sandwiches, iceberg lettuce,shoarma sandwiches with vegetable balls and carrot oranges salad
Nutrition
415Calories
Sodium0% DV1.200mg
Fat55% DV36g
Protein20% DV10g
Carbs4% DV11g
Fiber16% DV4g
Loved it