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|
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.
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.