Pumpkin soup


1 small pumpkin
2 table spoons of oil
1/2 tea spoon of salt
stock 350 ml
1 medium red onion
some cooking oil
2 cloves of garlic
1 tea spoon white vinegar
200 – 250g cream

opened pumpkin and seeds


1. cut a side of the pumpkin off and scrape out the seeds, add oil and salt to the pumpkin and rub it into the flesh
2. fold a „bowl“ for the pumpkin from aluminium foil and add the pumpkin to it. Put the pumpkin in the oven for about 35 – 50 minutes (depends on the size of the pumpkin) at 170 degrees. bake until its soft
3. cut the onion and garlic, then fry in a pan until the edges get a bit of colour. add the chicken stock to it
4. if the pumpkin is soft, scrape out the flesh and add it to the stock, keep the skin of the pumpkin as a serving bowl. puree the soup
5. add the vinegar and cream, test if you like to add some salt

Eet smakelijk!

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