Pumpkin Puree Soup with Roasted Peppers and Brie Cheese
Soups • Italian
Description
Pumpkin puree soup with roasted peppers and brie cheese
Ingredients
- Pumpkin 20 oz
- Onion 1 head
- Orange Bell Peppers 2 pieces
- Garlic 2 cloves
- Butter 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Ground coriander to taste
- Brie cheese 5 oz
- Cream 5 oz
- Sun-Dried Tomatoes to taste
- Semi-Smoked Sausage 0 oz
Step-by-Step Guide
Step 1
First, place the peppers in the oven to roast for 30 minutes.
Step 2
Sauté the onion in butter until soft, then add the finely chopped garlic.
Step 3
To the sautéed onion and garlic, add the peeled and diced pumpkin. Season with salt and pepper to taste. Add coriander and sun-dried tomatoes in oil to taste. Sauté for about 5 minutes, then add a little water to soften and cook through.
Step 4
Remove the roasted peppers and place them in a plastic bag while hot for a couple of minutes. After that, easily peel off the skin and remove the seeds.
Step 5
Blend the cooked pumpkin with the peppers until smooth.
Step 6
Add the cream to the puree and simmer for a couple of minutes over low heat without bringing it to a boil.
Step 7
Serve with crispy bacon bits and pieces of brie cheese.
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