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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A nice smooth soup which strokes your palate. Ingredients:
1 hokkaido pumpkin |
2 carrots |
1 shallot onion |
600 ml bouillon |
1 tablespoon oil |
salt, pepper |
Directions:
1. Preheat oven to 200°C.
2. Cut pumpkin in half and scoop out seeds and cut the cleaned carrots in half.
3. Place pumpkins and carrots on the cookie sheet and roast until soft to the touch, about 40 minutes. Remove pumpkins from oven.
4. Heat one teaspoon of oil in a saucepan over medium heat.
5. Add onion, vegetables and the bouillon after cooking it for about 10 minutes puree it and cook it for another 5 minutes. Taste it with salt and pepper.
6. Fry thin slices of pumpkin in oil and serve it on top with the soup.
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