Pumpkin Soup (for 4 persons)
(cyclonebill CC BY-SA 2.0 http://www.flickr.com/photos/23178876@N03/3199837370/)
Ingredients
500 g Calabaza Pumpkin
40 ml sunflower oil 50 ml Riesling white wine, dry 500 ml vegetable stock ¼ piece of lemon (juice and grated skin) 100 ml whipping cream Spices: salt, sugar, nutmeg, clove, cinnamon stick 20 ml pumpkin seed oil |
DirectionsWarm the sunflower oil and sweat the pumpkin cubes but take care that they don´t change their color. This is important that flavoring and aromas can develop. Deglaze the pumpkin with white wine and boil it down a little bit. Add the vegetable stock and also the spices. Cook it until pumpkin is soft.
Remove the cinnamon stick and clove. Mash the soup. Add some whipping cream and season the soup with some lemon juice. Garnish the soup with roasted pumpkin seeds and pumpkin seed oil. |
Did you know?
Approximately
800 pumpkin types exist worldwide and pumpkins are one of the oldest cultivated
plants of mankind. The biggest pumpkin that has been cultured has a weight of
around 1000 kilograms.
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It´s healthy (or not) beacause...
Pumpkin contains of vitamin A, calcium, magnesium, beta-carotene and potassium.
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