Ingredients:
1 hokkaido pumpkin
2 carrots
1 shallot
600 ml bouillon
1 tablespoon oil
salt, pepper
Preheat oven to 200°C.
Cut pumpkin in half and scoop out seeds and cut the peeled carrots in half.
Place pumpkins and carrots on a cookie sheet and roast until soft to the touch, about 40 minutes.
Heat one teaspoon of oil in a saucepan over medium heat.
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.
Fry thin slices of pumpkin in oil and serve it on top of the soup.
1 comment:
You were the 3rd listing in Google for "pumpkin soup hokkaido", congrats! Han g'lueged öb i es guets Rezept chönnti finde, mol echli andersch als susch, för hüt Obed, han Bsuech.
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