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Pumpkin Soup with Sour Cream

Pumpkin Soup with Sour Cream

    

Simple soup from carrot and pumpkin hokaido with dill and sour cream. It is ideal dish during the autumn pumpkin season.

Cook

No. of servings

4

Ready in

40 min.

Difficulty

low

 

 

bay leaf1pc1piece
beef bouillon0.25oz10grams
carrots10.5oz300grams
dill-
ground black pepper-
hokaido pumpkin10.5oz300grams
olive oil2tbsp2tablespoon
onion3.5oz100grams
salt-
sour cream (fat 14-18%)¾cup200milliliters

1. 

olive oil 2 tbsp  onion 3.5 oz (100 g)  bay leaf 1 pc

Saute the onion with bay leaf in olive oil until glasslike.

2. 

carrots 10.5 oz (300 g)  beef bouillon 0.25 oz (10 g)

Grate the carrot and add into the saucepan. Fry for a while and after that pour in a water. Add bouillon or beef stock instead of water.

3. 

hokaido pumpkin 10.5 oz (300 g)  dill  ground black pepper  salt

Meanwhile carrot is cooking, grate the pumpkin and add into the saucepan. Season with dill, salt and black pepper. Cook for another 15 minutes.

4. 

sour cream (fat 14-18%) ¾ cup (200 ml)

Discard the bay leaf and with hand mixer mix the content of saucepan together with sour cream. Bring to a boil (cca 5 minutes) and it can be served.

Bon appetit!

 

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