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
-
20 minMain dishGnocchi di patate, Red pepper, olive oil, tuna in oil, ratatouille niçoise, bunch onions, ground cheese,gnocchi tuna platter -
30 minMain dishEggs, grated old cheese, oil, artichoke hearts, onion, courgettes, salami, baguette,stuffed omelette with salami -
65 minMain dishbuttered puff pastry, pumpkin, Eggs, French full curd cheese, curry powder, mature cheese, fresh thyme, coarse sea salt,pumpkin pie with mature cheese -
33 minMain dishsunflower oil, north sea tongs, lemon mayonnaise, creme fraiche, Zaanse mustard, sour pickles, flat leaf parsley, capers, lemon,grilled North Sea sole with remoulade sauce
Nutrition
415Calories
Sodium0% DV1.200mg
Fat55% DV36g
Protein20% DV10g
Carbs4% DV11g
Fiber16% DV4g
Loved it