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.
recipe,photo-recipe,carrots,hokaido pumpkin,sour cream (fat 14-18%),Vegetable soup,,Gluten-Free,Seasonal recipes
No. of servings
|ground black pepper||-|
|sour cream (fat 14-18%)||¾||cup||200||milliliters|
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.
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.
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.