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Pumpkin cream soup

Pumpkin cream soup

Pumpkin cream soup

Cream pumpkin soup with pumpkin seed oil, fried pumpkin and pumpkin seeds.


Preparing dishes:

Vegetable base
boiled liquid with vegetables and herbs
1000 g peeled pumpkin
1 onion
4 tablespoons pumpkin seeds
3 tablespoons lemon juice
50 g butter
2 tablespoons pumpkin seed oil
1 l vegetable base
whole white pepper
cayenne pepper
1 sprig thyme
0,3 l heavy cream
1 clove of garlic
Heat the butter in a saucepan and fry the chopped onion. Add cubed pumpkin and fry it while stirring. Season with salt and white pepper. Add vegetable base and thyme, and heat to boiling. Then reduce the heat and cook 45 minutes.

Put cut pumpkin seeds and small cubed pumpkin in a pan and fry lightly while stirring. Do not use the butter.

Remove the soup from the heat and mix it with immersion blender. Drizzle the lemon juice and add cayenne pepper, garlic and heavy cream. Again heat and boil.

Pour the soup into a hot plate, and then add some fried mixture of pumpkin seeds and pumpkin. Decorate with fresh chopped thyme. Serve with home-made wholegrain bread.

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