Pumpkin Soup with Sweet Pepper and Seeds
Soups • World
Description
Pumpkin Soup with Sweet Pepper and Seeds
Ingredients
- Pumpkin 10 oz
- Chicken Broth 5 fl oz
- Cream 22% 5 fl oz
- Onion 1 head
- Carrot 2 pieces
- Garlic 1 clove
- Shelled pumpkin seeds 2 tablespoons
- Red Long Chili Peppers 1 piece
- Salt to taste
Step-by-Step Guide
Step 1
Peel the pumpkin from the skin and seeds, cut into small cubes, season with salt, wrap in foil, and place in the oven for 20 minutes at 430°F (or longer, depending on the type of pumpkin).
Step 2
Grate the carrot, finely chop the onion, crush the garlic, add a pinch of salt, and sauté until golden brown.
Step 3
Combine the pumpkin and the sautéed mixture, blend until smooth. Then gradually add the broth and cream, gently mixing the soup.
Step 4
Dice the pepper and add it to the soup along with the toasted pumpkin seeds. Garlic croutons make a great addition to the soup.
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