Recipes/ Starters

Roasted pumpkin cream soup

Roasted pumpkin cream soup

Actually I wanted to do some pumpkin spätzli. The problem was, all the pumpkins I saw were gigantous and I needed only a little piece for those spätzlis. Some other thing had to be done with it. So, since I had to bake the pumpkin anyway, why don’t bake it all and use the rest for a soup?

Ingredients:

  • pumpkin
  • vegetable stock
  • cream
  • salt&pepper

Method:

  1. peel and cut the pumpkin into wedges and cook it until ready in a preheated oven (180-200 °C);
  2. put the pumpkin in a pot, add some vegetable stock, some cream and season to taste;
  3. let it cook very briefly and blizz it;
  4. serve with a sprinkling of black pepper on top.
Roasted pumpkin cream soup
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