Pumpkin soup - Recipe
Do you have pumpkins left over? Make the best soup of the fall!
The orange pumpkin (Cucurbita pepo) is a fantastic ingredient if you want to try making an example and heating good pumpkin soup for dinner.
A ripe pumpkin makes a hollow sound when tapped. When you split it, you can also feel a slightly sweet smell, it is part of the starch in it that has been converted to sugar. Ready for the pot, in other words. Try my delicious recipe! /Anna
1 yellow onion
1 clove of garlic
1 tbsp sambal oelek
500g Cucurbita pepo or other pumpkin
2 dl water
1 tbsp vegetable stock
0.5 tsp cumin
0.5 tsp paprika
1 tsp dried thyme salt, pepper
2 dl creme fraiche
2 dl cream cider vinegar
1 tsp apple
0.5 dl pumpkin seeds
1. Chop yellow onion and let it soften in a pan together with butter, garlic and sambal oelek.
2. Peel and dice the pumper into smaller pieces, put into the saucepan and fry while stirring. Pour in water, stock and spices. Cook for about 15–20 minutes so that the pump can break down.
3. Roast the pumpkin seeds in a little salt and oil.
4. Stir the crème fraîche and cream into the pumpkin puree and run it smooth with a mixer stick. Season with apple cider vinegar and possibly extra spices.
Top with roasted pumpkin seeds.